| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Vegetables, Cookbook, Side dish |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Reduced-calorie margarine |
| 1 |
lg |
Shallot; sliced and separated into rings |
| 1/2 |
lb |
Fresh green beans |
| 1/2 |
c |
Canned low-sodium chicken broth, undiluted |
| 1 |
ds |
Salt |
| 2 |
tb |
Fresh parmesan cheese; shaved |
INSTRUCTIONS
Melt margarine in a small nonstick skillet over medium-high heat. Add
shallot; cook 20 minutes or until golden, stirring occasionally. Remove
from heat, and set aside.
Wash beans; remove ends. Place beans, chicken broth, and salt in a medium
saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 1 2 to 4
minutes or until beans are tender. Drain beans, and stir in shallot.
Transfer to a serving dish, and sprinkle with cheese. Yield: 2 servings.
To shave Parmesan cheese into thin slivers, pull a vegetable peeler across
the top of a wedge of fresh Parmesan.
Per Serving: Calories 67, Calories from Fat 35%, Fat 2.6 g, Sat Fat 0.9 g,
Carbos 8.8 g, Protein 3.9 g, Chol 2 mg, Sod 171 mg. Exchanges: 2 vegetable,
1/2 fat.
Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2.
Typos by Brenda Adams <adamsfmle@sprintmail.com>; MC formatted by
MC_Buster. MC posted 9/23/97.
Recipe by: Light Cooking For Two, Oxmoor House
Posted to MC-Recipe Digest V1 #799 by Badams <adamsfmle@sprintmail.com> on
Sep 23, 1997
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