Green Beans with Lemon Butter Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 93.8 μg | (156 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 8 g |
Preparation steps
Rinse the green beans and snip off the ends. Rinse the savory, pat dry, remove about half of the leaves and chop finely.
Boil the green beans and remaining savory in the vegetable broth for about 10 minutes, until al dente.
Melt the butter and keep warm.
Juice the lemon and cut a large piece of the rind into fine strips.
Drain the beans and reserve the cooking liquid. Remove the savory and cover the beans with aluminum foil to keep warm.
Whisk together the cooking liquid, lemon juice and egg yolk over a hot water bath until foamy. Slowly add the melted butter while whisking vigorously. Continue whisking until the sauce has thickened.
Stir the lemon zest and chopped savory into the sauce and season with salt, pepper and nutmeg. Drizzle the sauce over the beans and serve.
