I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 297/524 (from Julie's count)...but really 659

Monday, September 19, 2011

Vegan Haricots Verts, Sauce Crème

[Creamed Green Beans II]

...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

1 comment:

  1. Yum! Looks like you had quite the successful garden!

    ReplyDelete