Green Beans in a Creamy Cheese Sauce

    (46)
    25 min

    This is a really old recipe that I keep reusing. These beans are so simple, yet they make a wonderful side dish to any meal. You can substitute in asparagus for the beans if you prefer.


    44 people made this

    Ingredients
    Serves: 4 

    • 450g fresh fine green beans, trimmed, snapped
    • 15g butter
    • 4 tablespoons double cream
    • 2 tablespoons grated parmigiano reggiano (parmesan)
    • Pinch ground nutmeg
    • Salt to taste
    • Ground black pepper to taste
    • 2 tablespoons grated Parmigiano Reggiano (Parmesan)

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly-salted water to the boil; drop in the green beans and return to the boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
    2. Melt the butter in a large frying pan over medium-low heat; whisk the cream, 2 tablespoons of Parmigiano Reggiano and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish and sprinkle with 2 tablespoons of parmigiano reggiano to serve.
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    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (35)

    by
    27

    I love this sauce! I make this same sauce for my pork chops!!! The only thing I do different is instead of using nutmeg, I use garlic powder  -  12 Aug 2009  (Review from Allrecipes US | Canada)

    by
    26

    The amounts required are wrong! I made the sauce as written and it was too dry. It barely coated the green beans. The sauce tasted great, but I would not make it as written again. You should double the sauce recipe.  -  17 Oct 2009  (Review from Allrecipes US | Canada)

    by
    23

    So good! I used a 12 oz package of frozen green beans that I cooked in the microwave. I did the sauce on the stove and then added the beans to that. I used half & half instead of the heavy cream. This was so creamy and tasty. Thanks!  -  19 Apr 2010  (Review from Allrecipes US | Canada)

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