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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 7g||25%|
|Total Sugars 9g|
|Vitamin C 31mg||154%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The combination of new potatoes with fresh or frozen green beans makes a delicious side dish. Even if it isn’t the season for new potatoes, the dish is wonderful with baby potatoes or fingerling potatoes.
Small fresh whole green beans are excellent in this dish, but frozen or larger green beans are good as well. New potatoes and French green beans (haricots verts) were used in the pictured dish.
1 1/2 pounds small new potatoes
12 to 16 ounces fresh green beans
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups light cream, or milk
1 to 2 tablespoons chopped fresh parsley, optional
Salt, to taste
Freshly ground black pepper, to taste
For the Potatoes and Green Beans
Gather the ingredients.
Scrub the potatoes and cut larger ones in half. Peel them if desired.
Trim the green beans and rinse well. If the green beans are large, slice them into 1- to 2-inch lengths.
Put the potatoes in a medium saucepan. Cover with water and 1 teaspoon of salt; bring to a boil. Cover the pan and reduce the heat to medium-low; cook for 8 minutes.
Add the prepared green beans to the potatoes and continue cooking for 9 to 12 minutes longer, or until the potatoes and green beans are tender.
If using frozen or the smaller fresh French green beans, add them about 12 minutes after the potatoes begin to boil and cook for about 6 to 8 minutes longer.
For the Cream Sauce
Meanwhile, make the cream sauce. Melt the butter in a medium saucepan over medium heat.
When the foaming subsides, add the flour. Cook the roux for 2 minutes, stirring constantly.
Gradually whisk the light cream or milk into the roux. Cook until thickened, stirring constantly.
Add chopped parsley, if desired.
Taste the sauce and add salt and pepper, as needed.
Finishing the Dish
Drain the potatoes and green beans and transfer to a serving dish.
Pour the sauce over the green beans and potatoes and stir gently to coat the vegetables.
Serve hot and enjoy!
- What are new potatoes? New potatoes are freshly dug potatoes. Most potatoes are “cured” for a few weeks or longer, but new potatoes are sold right after they come out of the ground. The skin of new potatoes is very thin and flaky. No peeling is necessary, just rub the loose skin off with your hands or a soft brush and cook.
- Use chopped chives instead of parsley in the sauce.
Video about What To Serve With Green Beans And New Potatoes
New Potatoes and Green Beans – The Hillbilly Kitchen
New potatoes and green beans go with almost any meat. Not only do they taste yummy, but they are filling too. I cook them at our house at least once a month in the summer. They can be served as a side dish, or as the main course.
Easy Baked Chicken -The Hillbilly Kitchen https://www.youtube.com/watch?v=t5JHUfrqqWw
Fresh green beans
Fresh New potatoes
Salt and pepper
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