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 With Sour Cream Sauce
- add review
- #67030
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 pounds fresh green beans
1/4 cup butter
1 small sweet onion, chopped
2 cloves garlic
1/4 cup flour
1 teaspoon paprika
2 cups chicken broth
1/2 cup sour cream
salt and pepper, to taste
directions
Place green beans in a steamer and steam until crisp-tender. Melt butter in a skillet and saute onion and garlic. Stir in flour and paprika and cook for a couple of minutes.
Pour in chicken broth and bring to a boil. Allow mixture to boil a few minutes until sauce starts to thicken. Add green beans and simmer for 2 minutes.
Remove from heat and stir in sour cream and salt and pepper.
added by
Mueller
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
July 18, 2007
There is something very comforting about this recipe. The creamy sauce on the fresh green beans is really delightful. The only thing we did different was to increase the amount of onion as per our personal preference. Would be good served alongside a variety of entrees.