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| Creamy Green Beans Parmesan |
"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."
Ingredients :
- 1 pound fresh green beans, trimmed and snapped
- 1 tablespoon butter
- 1/4 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- ground nutmeg
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons grated Parmesan cheese
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 25M |
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- 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.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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