1 3/4 lb (800 g) French beans
18 fl oz (500 ml) bechamel sauce
1 1/2 oz (40 g) grated Gruyere cheese
1 tsp chopped fresh mint leaves
2 tbsp chopped parsley
salt
18 fl oz (500 ml) bechamel sauce
1 1/2 oz (40 g) grated Gruyere cheese
1 tsp chopped fresh mint leaves
2 tbsp chopped parsley
salt
Serve with:
hot vegetable moulds, omelettes, grilled fish or meat
method
1. Heat plenty of lightly salted water in a large saucepan.
2. Trim and rinse the beans and add to the boiling salted water to cook, uncovered, until they are tender but still crisp.
3. While the beans are cooking, make a bechamel sauce of pouring consistency; take off the heat and stir in the cheese. Drain the beans; spread out in a wide, shallow flameproof dish, pour the cheese sauce all over them, heat to a gentle boil and serve, sprinkled with the mint and parsley.
2. Trim and rinse the beans and add to the boiling salted water to cook, uncovered, until they are tender but still crisp.
3. While the beans are cooking, make a bechamel sauce of pouring consistency; take off the heat and stir in the cheese. Drain the beans; spread out in a wide, shallow flameproof dish, pour the cheese sauce all over them, heat to a gentle boil and serve, sprinkled with the mint and parsley.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
