...I'm still trying to use up all the garden produce that we harvested just before the frost...so another green bean recipe was needed...
...Julia says that this is less rich than the pure cream treatment in Haricots Verts à la Crème...
...first you make a VEGAN SAUCE BÉCHAMEL...
...and you delicately fold that into your blanched green beans...I did not include the shallots in this recipe...Scout prefers his green beans without onion-y flavor...but that would be nice I'm sure...
...cover and simmer until beans are tender...
...correct seasonings...turn onto a hot vegetable dish and serve at once...
...these were delicious...this sauce was a little bit thicker and clung to the green beans better than the plain cream sauce...we liked it better this way...
Substitutions: Earth Balance for Butter
and the substitutions from the VEGAN SAUCE BÉCHAMEL recipe
Recipe here: Mastering the Art of French Cooking
pp. 445-446
Yum! Looks like you had quite the successful garden!
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