Beans With Parsley Sauce Recipes

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BEANS WITH PARSLEY SAUCE



Beans with Parsley Sauce image

You'll likely find the main ingredient for this dish right in your garden. For a bit of extra color, try mixing wax beans with green beans. The flavor is worth definitely worth the preparation time.-Veronica Teipel, Manchester, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chicken broth
2 egg yolks
1/2 cup 2% milk
1 cup minced fresh parsley

Steps:

  • Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 518mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

GREEN BEANS WITH WALNUT-PARSLEY SAUCE



Green Beans With Walnut-Parsley Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1/3 cup toasted walnuts, 1 1/4 cups parsley, 1 small smashed garlic clove, 2 teaspoons Worcestershire sauce and 1/2 teaspoon each grated lemon zest and kosher salt in a food processor. With the motor running, add 1/4 cup olive oil and process until coarsely blended. Cook 1 1/2 pounds green beans in boiling salted water until tender, 5 minutes. Drain and top with the walnut sauce.
  • Per serving: Calories: 237; Total Fat: 19.5 grams; Saturated Fat: 2.5 grams; Protein: 5 grams; Total carbohydrates: 15 grams; Sugar: 6 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 289 milligrams

Nutrition Facts : Calories 237 calorie, Fat 19.5 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 289 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams

GREEN BEANS WITH PARSLEY AND GARLIC



Green Beans with Parsley and Garlic image

A sprinkling of herbs or spices will make your favorite vegetables even more delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

Coarse salt and ground pepper
1 pound green beans, stem ends trimmed
4 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
  • In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.

Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 4 g, Protein 2 g

MANILA CLAM AND WHITE BEAN RAGOUT WITH PARSLEY SAUCE



Manila Clam and White Bean Ragout with Parsley Sauce image

Provided by Food Network

Number Of Ingredients 19

1 (7 ounce) grouper fillet, skinless
Kosher salt
Fresh ground black pepper
1- ounce olive oil
1-ounce olive oil
1 teaspoon shallots, chopped
1/2 teaspoon garlic, chopped
1 teaspoon roasted red peppers, finely diced and Sauteed
1/2 cup navy beans, fully cooked
1/2 cup white wine
1 teaspoon fresh lemon juice
7 Manila clams
1 teaspoon Italian parsley, chopped
Kosher salt
Freshly ground black pepper
1 bunch Italian parsley leaves
6 ounces olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
  • Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;
  • Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
  • Plate Presentation:
  • Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.

GREEN BEANS WITH PARSLEY



Green Beans With Parsley image

Baby green beans tossed in olive oil and parsley. We always have parsley growing in our garden and we love beans.You can steam the beans in the microwave if you prefer. You can use butter in place of the olive oil if your not keen on the oil

Provided by Jubes

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

200 g green beans
1 tablespoon parsley, chopped
1 tablespoon olive oil

Steps:

  • Top an tail the beans if required. If you use baby beans then this step can be omitted.
  • Cook beans in boiling salted water, until cooked to your liking.
  • Strain and toss with olive oil and chopped parsley.

Nutrition Facts : Calories 47.2, Fat 3.5, SaturatedFat 0.5, Sodium 3.9, Carbohydrate 4, Fiber 1.9, Sugar 0.8, Protein 1

BEANS WITH PARSLEY SAUCE



Beans With Parsley Sauce image

I got this recipe from tasteofhome.com to be included in my St.Patrick's day menu. This will be made again for other occasions. Super easy and delicious. Enjoy.

Provided by Bay Laurel

Categories     Vegetable

Time 30m

Yield 8 servins, 6-8 serving(s)

Number Of Ingredients 9

2 lbs fresh green beans, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
2 egg yolks
1/2 cup milk
1 cup fresh parsley, minced

Steps:

  • Place beans in a large saucepan and cover with water; bring to a boil.
  • Cook, uncovered, for 8-10 minutes or until crisp tender.
  • Meanwhile, in a large skillet, melt butter over medium heat.
  • Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Remove from the heat.
  • In a small bowl, combine egg yolks and milk.
  • Stir a small amount of hot broth mixture into egg mixture.
  • Return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
  • Stir in parsley. Drain beans; top with sauce.

Nutrition Facts : Calories 132.7, Fat 6.6, SaturatedFat 3.5, Cholesterol 76, Sodium 632.8, Carbohydrate 14.7, Fiber 5.5, Sugar 2.4, Protein 6

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