Sautéed Green Beans Recipe
- cook TIME 31 mins
- prep TIME 10 mins
- total TIME 46 mins
- INACTIVE TIME 5 mins
Ingredients (13)
- 16 oz green beans halved
- 10 oz mushrooms sliced
- 7 oz carrots sliced and halved
- 7 oz onions sliced
- 0.5 oz grated parmesan
- 2 tbsp all-purpose flour
- 3 tbsp heavy cream
- 2 tbsp olive oil divided
- 1 1/4 cups unsalted chicken broth divided to 1 cup and 1/4 cup
- 3 tsp garlic minced
- 2 tsp fresh thyme
- 1/2 tsp black pepper
- 3/4 tsp chicken bouillon
INSTRUCTIONS
Bring a medium-sized pot of water to boil. Add 7 oz carrots and cook for 4 minutes. Remove carrots (leave the water on the heat) and drain using a slotted spoon.
Add 16 oz green beans to the boiling pot and boil for 4 minutes. Remove and drain.
Heat a skillet to high heat. Add 1 tbsp olive oil, 3 tsp garlic, 2 tsp thyme, 1/2 tbsp flour, 1/2 tsp black pepper, 3/4 tsp chicken bouillon, and only 1 cup of chicken broth. Cook for 3 minutes.
Add 3 tbsp heavy cream and stir for 30 seconds. Remove from heat.
Heat a skillet to low heat and add the remaining 1 tbsp olive oil and 7 oz onions. Cook for 6 minutes until they turn a caramel-brown color.
Add 10 oz mushroom and increase heat to medium. Cook for 10 minutes.
Reduce heat to low and add carrots and green beans. Stir then add the sauce and the remaining 1/4 cup chicken broth. Cook for 3 minutes.
Sprinkle 0.5 oz parmesan over the dish and stir to mix well. Serve hot.
