Green Beans in Creamy Parmesan Sauce
Green Beans in Creamy Parmesan Sauce is a luxurious yet easy side dish that transforms a simple vegetable into something special. With its velvety sauce and savory cheese flavor, it’s a perfect accompaniment to both casual and holiday meals.
Ingredients
- 1 lb 450 g fresh green beans, trimmed
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard optional
- Salt and black pepper to taste
- Pinch of nutmeg optional
- Fresh parsley chopped (for garnish)
Instructions
- Bring a pot of salted water to a boil. Add green beans and blanch for 4–5 minutes until crisp-tender. Drain and rinse under cold water; set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
- Pour in heavy cream and Dijon mustard, stirring to combine.
- Bring sauce to a gentle simmer and cook for 2–3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if using.
- Add blanched green beans to the sauce, tossing to coat thoroughly.
- Cook for another 1–2 minutes until beans are heated through.
- Transfer to a serving dish, garnish with chopped parsley, and serve warm.
Notes
- Use blanched beans for bright color and crisp texture.
- Substitute half‑and‑half for heavy cream for a lighter sauce.
- Swap Parmesan for Gruyère or Pecorino Romano for different flavor profiles.
- Add sautéed mushrooms or shallots for extra depth.
- Leftovers can be refrigerated up to 2 days; reheat gently to avoid splitting the sauce.