Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Green Beans Polonaise
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- #63274
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds green beans
3 large hard-cooked eggs
1 clove garlic, crushed and peeled
3 slices white sandwich bread
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
directions
In a large saucepan of boiling salted water, cook the beans until tender, 4 to 5 minutes. Drain well.
Meanwhile, peel the eggs and halve. Separate the egg whites and yolks. Press the yolks through a sieve and coarsely chop the whites.
Preheat the broiler.
In a food processor, pulse the garlic until finely chopped. Add the bread, lemon zest and salt, and pulse until fine crumbs form. Add the Parmesan and oil, and pulse until the crumbs are evenly moistened. Place the beans in a broilerproof pan in a single layer. Scatter the yolks over the beans. Sprinkle the bread crumb mixture on top. Broil for 1 to 2 minutes, or until the crumbs are crisp and lightly browned. Scatter egg whites on top and serve.
added by
FAKelco
nutrition data
204 calories, 12 grams fat, 16 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
March 24, 2007
We had to omit the eggs from this recipe so our review is based on everything else in it - which was really good! The bread crumbs add a nice contrasting texture to the green beans. We'll defintely make this again (and try it with the eggs!)