| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Haricots verts |
| 1 |
ts |
Freshly squeezed lemon juice |
| 1 |
ts |
Finely chopped fresh flat leafed parsley |
| 1/2 |
ts |
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
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