Creamy Green Beans Parmesan Recipe - Allrecipes.com
Creamy Green Beans Parmesan Recipe
  • READY IN 25 mins

Creamy Green Beans Parmesan

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2009

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 :)

 
Most Helpful Critical Review
Oct 19, 2009

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.

 
Apr 19, 2010

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!

 
Sep 08, 2009

Excellent! The sauce is amazing and would be great on lots of other veggies and maybe even meat. The nutmeg is a must! DON'T LEAVE IT OUT.

 
Apr 16, 2010

These were very good, and I will make this recipe again. I like to eat my veggies crisp-tender as the recipe states, but there isn't any "cooking" time for the beans more than you do in the water: cook them to the texture you'll enjoy. I made the sauce as-written and though the amount was good: coated but not swimming in the sauce. I was excited to go outside my spice comfort zone and use nutmeg and while my boyfriend loved it I think spicy is more my thing: will substitute for Cajun seasoning or garlic powder as another reviewer mentioned. A flexible side, thanks for sharing.

 
Sep 28, 2009

Very Good. I followed the recipe exactly. My boyfriend wishes I had made more. Will make again!

 
Apr 28, 2010

i used whole milk in place of cream and it still tasted delicious

 
May 10, 2010

Served this dish for Mother's Day family dinner with Slow Cooker Thanksgiving Turkey from this website. As good as the turkey and gravy were, the green beans stole the show. Used frozen haricots verts. Followed another reviewer's advice and used half & half instead of cream. Gave a generous shake of nutmeg. Glad I did, it added a subtle dimension to the dish that put it over the top.

 

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Nutrition

  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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