| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Thin, tender green beans |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Minced shallots |
| 1 |
c |
Chicken broth or stock |
| 3 |
tb |
Whipping cream |
| 2 |
tb |
Creole mustard |
|
|
Salt/pepper to taste |
INSTRUCTIONS
Bring a saucepan of water to a boil, add the green beans. Reduce the heat
and simmer for 4 to 5 minutes, drain. Rinse under cold water and pat dry.
Set aside. In a saucepan, melt the butter at 350 degrees. Add the
shallots. Saute' over medium heat for 3 to 4 minutes. Stir in the stock,
cream and mustard. Cook until the mixture is just thickened, 5 minutes.
Add the beans and toss them in the sauce until well coated and heated
through, cook for 3 to 4 minutes. Season the beans with salt and freshly
ground black pepper. Serve immediately.
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