Creamy Green Beans & Potatoes
This rich and satisfying side dish keeps it light with the addition of skim milk.
Ingredients
- 2 cups frozen green beans
- 2 tablespoons olive oil OR vegetable oil
- 1 tablespoon corn starch
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup low-fat milk
- 1/2 cup mushrooms, sliced
- 2 cups small potatoes, roasted and quartered
Equipment
- Large saucepan
- Mixing spoon
- Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, produce, and utensils.
- Cook frozen green beans according to package directions. Set aside.
- Heat oil in a large saucepan on medium heat, stir in corn starch until evenly blended for three to four minutes.
- Slowly add basil, rosemary, salt, pepper, milk, and mushrooms stirring constantly until mixture has thickened, about five minutes.
- Add green beans and potatoes and stir until heated through, and mushrooms have fully cooked.
Tips
If you don’t have corn starch in your pantry, try using 2 tablespoons of flour instead!
Nutrition Facts
Serving Size
1/2 cup
Per serving
Amount
Calories
90
Total Fat
4g
Sodium
90mg
Total Carbohydrate
11g
Protein
2g
