Green Beans In Creamy Horseradish Sauce Recipes

CREAMED GREEN BEANS, GRANDMA'S RECIPE

Steps:

• 1. NOTE: If using fresh green beans cook in a small amount of boiling water long enough to bring them to the tender-crisp stage. Drain and use as other beans in the following recipe.
• 2. RECIPE: In a saucepan over medium heat combine butter, flour, and salt and pepper. Whisk in milk and cook, stirring constantly until thickened. This makes a white sauce. Place beans in a casserole dish. Pour white sauce over beans. Bake for 20-25 minutes. Serve hot.

CREAMY GREEN BEAN SALAD WITH HORSERADISH & BACON

Steps:

• Place potato quarters into a pot and cover with cold water; bring to a boil.
• Cook in boiling salted water to cover, 15 to 20 minutes or until fork tender, but do not overcook- you want them tender, but firm enough to hold together in salad.
• Drain and then sprinkle with vinegar and a little salt& pepper to taste; set aside to cool slightly.
• Snap tough string ends off beans, then place beans into a pot with 1 cup water, cover, and let steam for about 3 minutes.
• Drain in a colander and run under cold water to help cool beans off quickly.
• Set colander into a bowl of ice water to cover beans and let sit 2 minutes to chill quickly.
• Drain beans and pat dry, then cut each bean in half.
• Stir together the dressing ingredients in a large bowl.
• Add potatoes, beans, egg, bacon, and green onions, tossing gently.
• Cover and chill well before serving.

CREAMED GREEN BEANS

Steps:

• Instructions
• Step 1 - Prepare the green beans by snipping of the ends, boil in water until tender and drain off the water
• Step 2 - In a small sauce pan, melt the butter
• Step 3 - Stir in the flour, salt and pepper
• Step 4 - Whisk in the milk and stir until the mixture thickens
• Step 5 - Pour the cream over the green beans. Add more salt and pepper to taste and enjoy!

GREEN BEANS WITH CREAMY PISTACHIO SAUCE

Steps:

• Place green beans and salt in a Dutch oven; add water to cover. Bring to a boil. Cook, uncovered, until tender, stirring occasionally, 5-8 minutes. Drain and remove from pan., In the same pan, melt butter over medium heat. Add pistachios; cook and stir until pistachios begin to brown, 1-2 minutes. Stir in evaporated milk; bring to a boil. Cook until sauce is slightly thickened, 2-4 minutes. Add green beans; heat through, stirring to coat with sauce. Season with salt and pepper to taste.

GREEN BEANS WITH HORSERADISH SAUCE

Steps:

• Wash beans and remove ends and strings.
• In a medium saucepan cook green beans in a small amount of boiling water for 20 to 25 minutes or until crisp-tender.
• Meanwhile, for sauce, in a small saucepan stir together the yogurt and flour.
• Stir in horseradish, mustard and celery seed.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Pour sauce over green beans; toss gently to coat.

GREEN BEANS WITH A TWIST

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl combine eggs, green beans, mayonnaise, lemon juice, Worcestershire sauce, horseradish, pepper, garlic powder, onion powder and parsley.
• Serve chilled.

GREEN BEANS IN CREAMY HORSERADISH SAUCE

Steps:

• Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
• Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

CREAMY HORSERADISH SAUCE

Steps:

• Mix all ingredients in a small bowl and refrigerate until needed.

CREAMY HORSERADISH AND GREEN BEAN SALAD

Steps:

• Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
• Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
• Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.

GREEN BEANS WITH HORSERADISH SAUCE RECIPE

Steps:

• How to make it Sauté onion in butter then add flour and stir well. Add milk and cook until smooth and thick. Add horseradish and mustard. Pour sauce over warm beans and serve immediately.