Beans with Parsley Sauce

This is a real budget recipe if you have a garden or a good source of garden beans and fresh parsley.  The sauce seems to be stabilized by the egg yolk for freezing, and I made a larger recipe of sauce and stashed some in my freezer for quick veggie fix-ups another day.   We thought this would also be good on asparagus or broccoli.                

Beans with Parsley Sauce

  2          Pounds  Fresh Green Beans -- trimmed

  2          Tablespoons  Butter

  2          Tablespoons  Flour, All-purpose

  1          Teaspoon  Salt

     1/8   Teaspoon  Pepper

  1 1/2   Cups  Chicken Broth

  2          Large  Egg Yolks

     1/2   Cup  Whole Milk

  1          Cup  Fresh Parsley -- minced

Cover beans with water in a large saucepan, bring to a boil.  Cook, uncovered for 8-10 minutes until crisp tender.

In a large skillet, melt butter over medium heat.  Stir in the flour, salt and pepper until smooth.  Gradually whisk in broth.  Bring to a boil, cook and stir for 1-2 minutes until thickened.  Remove from heat.

In a small bowl, combine egg yolks and milk.  Stir in a small amount of hot broth mixture into egg mixture.  Return all to the pan; stirring constantly.  Bring to a gentle boil, cook and stir for 2 minutes or until thickened.  Stir in parsley.  Drain beans; top with the sauce.

8 Servings

"Taste of Home Budget Suppers"

Per Serving: 67 Calories; 5g Fat (67.1% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 452mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.