Foto: RecipeGirl
Ingredients
- 1 medium onion, (quartered & thinly sliced)
- 3 cloves garlic, (minced)
- 3 tablespoons salted butter
- 2 pounds green beans, (trimmed & snapped in half)
- 1 teaspoon chopped fresh thyme ((or 1/4 teaspoon dried thyme, crushed))
- ¾ cup reduced-sodium chicken broth
- ¾ cup whipping cream
- ¼ teaspoon ground nutmeg
- ½ cup finely shredded Parmesan cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Steps
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Preheat the oven to 350°F. Lightly coat a 1½ quart oval baking dish with nonstick spray.
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In a 12 inch skillet, cook the onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in the green beans and thyme. Cook for 4 minutes or until the onions begin to brown. Add the broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until the broth is nearly evaporated. Add the whipping cream and nutmeg. Cook for 4 minutes or until the mixture begins to thicken. Transfer to the prepared baking dish. Stir in half of the cheese, all of the salt & pepper, and then sprinkle with the remaining cheese.
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Bake, uncovered, 15 to 20 minutes or until the beans are tender- crisp.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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