| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound ready-to-cook haricots verts
- 2 tablespoons sour cream
- 1 teaspoon lemon juice
- 1/4 cup shaved parmesan cheese
- Freshly ground black pepper
Instructions
- Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
- Serve immediately with shaved parmesan and freshly ground pepper.
Nutrition Facts
| Calories | 71 calorie |
| Total Fat | 3 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 6 milligrams |
| Sodium | 63 milligrams |
| Carbohydrates | 5 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Sugar | 2 grams |
Reviews
I liked it but would cut back on the sour cream next time.
I finally read my November issue and I saw this recipe that seemed so darn easy, I was really curious how sour cream would taste on them. I was surprised, I really liked it. Steam the haricorts verts in the microwave, toss the sauce and shave some Parmesan cheese on top- so yummy. I made it last night with ribeyes and mashed potatoes. I did add a bit of fresh ground black pepper to the sauce, maybe ½ teaspoon, did not need any salt at all- the Parmesan was just the right amount of salty. This is a new go to for me; I may even try it on other vegetables to give them something new. Cannot wait to try the other dishes I have marked in the issue.