Green Beans Supreme (Modern Low Fat Version)
The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.
fresh, trimmed and cut as desired
use more if you want a thinner sauce
salt and black pepper
Bring a pot of water to a boil. Add ½ teaspoon of salt to the water if desired. Prepare a bowl of ice water.
Add the green beans, bring to a boil and time for 4 minutes. Drain and plunge the green beans into the ice water. This will stop the cooking to prevent possible overcooking and also lock in a beautiful green color.
Mix one tablespoon of butter and one tablespoon of flour creating a roux over medium heat in a medium pot until bubbling. Cook for two minutes, then slowly add milk while stirring with a whisk, bring to a boil. Season with ½ teaspoon of salt and a dash of nutmeg, add the parmesan cheese stir until incorporated and remove from heat.
Heat a non-stick pan or skillet over medium-high heat with 1 tablespoon of butter.
Sauté the sliced mushrooms until most of their moisture has evaporated.
Drain the green beans, add them to the skillet along with the mushrooms stirring to heat up.
Add the creamy mixture from the pot.
In a small bowl, beat egg and lemon juice.
Stir ham into green beans and mushrooms and heat through.
Mix egg mixture in and remove from heat.
Taste, adjust salt and pepper to taste.
Serve. Top with extra cheese if desired.