Vegetables in Béchamel Sauce
A simple white sauce is a quick and easy way to lend flavor to canned vegetables.
Vegetarian, Low-calorie, Low-carb
INGREDIENTS | SERVES 4
- 2 (14-ounce) cans French green beans
- 1½ tablespoons butter
- 1 tablespoon all-purpose flour
- ¼ cup milk
- ¼ teaspoon (or to taste) ground nutmeg
- Salt and pepper to taste
Heat the green beans on medium in a saucepan. Reserve ¼ cup of juice from the cooked beans to use in the sauce. Keep the green beans warm on low heat while preparing the sauce.
Melt the butter in a small saucepan over low heat. Stir in the flour. Cook on low heat for 3 minutes, continually stirring.
Gradually whisk in the milk and the reserved green bean juice. Bring to a boil, continually whisking until thickened.
Stir in the nutmeg, salt, and pepper. Pour over the green beans and serve.
PER SERVING Calories: 82 | Fat: 4.6 g | Protein: 2.7 g | Sodium: 60 mg | Carbohydrates: 9.2 g | Fiber: 3 g
