Creamy Green Beans

Fleshy green beans coated in a reduced cream that clings to the pods. The texture is tender, the butter adds shine, and a hint of nutmeg subtly seasons the dish.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 224
• Protein: 4 g
• Carbs: 14 g
• Fat: 16 g

Ingredients

• 600 g Green bean ( trimmed )
• 2 piece Shallot ( minced )
• 30 g Minimum butter sweet
• 150 ml Cream
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Nutmeg
• 2 L Mineral water

Instructions

1. Preparation and blanching

   Trim the green beans. Plunge them into a large pot of boiling salted mineral water. Cook for 8 to 10 minutes: they should be tender to the bite but still hold their shape.

2. Sweating the shallots

   Meanwhile, finely mince the shallots. In a skillet, melt the butter. When it starts to foam, add the shallots and sweat them until translucent, without any browning.

3. Reducing the cream

   Pour the cream over the shallots. Bring to a boil and reduce over medium heat until the sauce smoothly coats the back of a spoon.

4. Final binding

   Drain the beans and toss them into the skillet. Mix gently so the cream coats every bean. Season with grey sea salt, ground black pepper, and a pinch of nutmeg.

Chef's tips

• Do not shock the beans in cold water after blanching; drain and bind them immediately to retain heat and the starch that helps the sauce cling.
• The cream must boil to reduce: the evaporation of water is what creates the creaminess.

Storage

Keep for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan with a splash of milk if the sauce has thickened too much.