Green Beans With Creamy Pistachio Sauce Food

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GREEN BEANS WITH CREAMY PISTACHIO SAUCE



Green Beans with Creamy Pistachio Sauce image

I was asked to bring vegetables for a party and wasn't feeling inspired until I remembered Mom served green beans with butter and evaporated milk. I love pistachios, so I added those instead of almonds. Everybody wanted the recipe, and I was really pleased-very little work and lots of happy family and friends! -Loretta Ouellette, Pompano Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 6

2 pounds fresh green beans, trimmed
1 teaspoon salt
1/2 cup butter, cubed
1/2 cup pistachios, coarsely chopped
1 cup evaporated milk
Salt and pepper to taste

Steps:

  • Place green beans and salt in a Dutch oven; add water to cover. Bring to a boil. Cook, uncovered, until tender, stirring occasionally, 5-8 minutes. Drain and remove from pan., In the same pan, melt butter over medium heat. Add pistachios; cook and stir until pistachios begin to brown, 1-2 minutes. Stir in evaporated milk; bring to a boil. Cook until sauce is slightly thickened, 2-4 minutes. Add green beans; heat through, stirring to coat with sauce. Season with salt and pepper to taste.

Nutrition Facts : Calories 177 calories, Fat 14g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 365mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.

CREAMY GREEN BEANS PARMESAN



Creamy Green Beans Parmesan image

This is a really old recipe that I've had forever. They're simple but good. You can substitute 1 pound of asparagus for the beans if you'd like.

Provided by Jodster

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 4

Number Of Ingredients 8

1 pound fresh green beans, trimmed and snapped
1 tablespoon butter
¼ cup heavy cream
2 tablespoons grated Parmesan cheese
ground nutmeg
salt, to taste
ground black pepper, to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
  • Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, 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 Parmesan cheese to serve.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 9 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 109.5 mg, Sugar 1.7 g

CREAMY GREEN BEANS PARMESAN



Creamy Green Beans Parmesan image

Make and share this Creamy Green Beans Parmesan recipe from Food.com.

Provided by AZPARZYCH

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh green beans, trimmed and snapped
1 tablespoon butter
1/4 cup heavy cream
2 tablespoons grated parmesan cheese
1 teaspoon ground nutmeg
salt, to taste
ground black pepper, to taste
2 tablespoons grated parmesan cheese

Steps:

  • Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil.
  • Cook uncovered until the beans are bright green and barely tender, about 6 minutes; drain and set aside.
  • Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, 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 Parmesan cheese to serve.

PISTACHIO CREAM SAUCE



Pistachio Cream Sauce image

When my friends sister moved in with us, she always was craving a ravioli in a pistachio cream sauce (her favorite from a restaurant where she lived). A few trial runs later she's has a new favorite!

Provided by FruityBev

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup unsalted pistachio nuts, ground coarsely
1/2 medium white onion, chopped
2 tablespoons olive oil
1/2 cup heavy cream
1/2 cup parmigiano-reggiano cheese, grated
salt, to taste
pepper
crushed red pepper flakes

Steps:

  • Heat oil in medium sauté pan.
  • Sauté Onions until Translucent (not caramelized).
  • Add pistachios and enough olive oil to lightly coat.
  • Cook for about a minute, the pistachios should not change color.
  • Add cream until heated throughout.
  • Remove from heat.
  • Add seasonings to taste.
  • Serve over pasta of choice.
  • Top with grated cheese.

Nutrition Facts : Calories 252.9, Fat 23.9, SaturatedFat 9.9, Cholesterol 48, Sodium 182.1, Carbohydrate 4.7, Fiber 1, Sugar 1.3, Protein 6.2

GREEN BEANS IN SHERRY CREAM SAUCE



Green Beans in Sherry Cream Sauce image

OK, I admit that the green beans are just a vehicle for the sauce. Could also be used over steak with more sauteed mushrooms. From BH&G New Cook Book.

Provided by didyb

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb green beans, fresh or frozen,regular or french style
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
1 tablespoon flour
1/8 teaspoon fresh coarse ground black pepper
1/4 cup beef broth
1/4 cup half-and-half
2 tablespoons cream sherry (like Harvey's Bristol Cream)

Steps:

  • cook beans according to package, or fresh (clean and snap) boil 20-25- minutes.
  • Drain and return to saucepan.
  • In small saucepan cook mushrooms, onion, garlic in butter about 5 minutes, til tender.
  • stir in flour, pepper.
  • carefully add beef broth and half and half.
  • cook and stir til thickened and bubbly.
  • stir in sherry.
  • stir sauce into beans and heat through.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE



Green Beans with Creamy Mushroom Sauce image

Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.

Provided by Laura Walsh

Categories     Green Bean Side Dishes

Time 35m

Yield 8

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 cup thinly sliced shallot
1 pound fresh green beans, trimmed
2 tablespoons water
½ teaspoon kosher salt, divided
¼ teaspoon ground black pepper, divided
2 cups sliced cremini mushrooms
1 tablespoon fresh thyme leaves
3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup low-fat milk
½ cup crumbled goat cheese

Steps:

  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
  • Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
  • For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
  • Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg

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  • Cook the Beans: Once the water boils, stir in the beans and cook until just tender but not limp, 5 to 6 minutes. (Taste one and see if they're done?they shouldn't be fibrous or tough to chew, but you also don't want them to be totally lifeless and mushy. Find that happy, snappy medium.) While the beans cook, fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Keep them in the ice bath until completely cool.
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