| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Haricots verts |
| 1 |
t |
Freshly squeezed lemon juice |
| 1 |
t |
Finely chopped fresh flat |
|
|
leafed parsley |
| 1/2 |
t |
Freshly grated lemon zest |
|
|
Freshly ground black pepper |
INSTRUCTIONS
(Recipe courtesy of Gourmet Magazine) In a large saucepan of boiling
salted water cook beans until crisp-tender (about 2 minutes) and drain
in a colander. In a bowl toss beans with lemon juice, parsley, lemon
zest, and pepper and season with salt. Yield: 2 servings Per
Serving: 16 calories and 0 grams of fat Posted to Digest
eat-lf.v097.n238 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Sep
19, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”