String Beans with Roasted Garlic Butter

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Book Description

Now 1-2-3 cooking goes low-carb, and the results are simply fabulous! Here readers learn how to create dishes that are not only low-carb but low in calories and saturated fat-from Pan-Seared Tuna Niçoise, Baked Eggs Splendido, and Wasabi-Stuffed Shrimp to Fresh Cherry Compote with Chocolate Drizzle-each using only three ingredients!

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Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes

Authors: Rozanne Gold with Helen Kimmel, M.S., R.D.

Date: January 2005

ISBN: 159486165X

Publisher: Rodale Books

Paperback

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String Beans with
Roasted Garlic Butter
Recipe from: Low Carb 1-2-3
by Rozanne Gold with Helen Kimmel, M.S., R.D.
Cookbook Heaven at Recipelink.com

The roasted garlic butter, which you make yourself, is also dreamy on steamed broccoli, sugar snaps or snow peas, or atop any sauteed leafy greens. Garlic butter can be made in advance and stored in the fridge for 2 to 3 days.

LC - Low Carb. Carbs That Count - 6.5 grams

Servings: 4

1 large bulb garlic
1/4 cup sweet whipped butter, at room temperature
1 pound green beans or wax beans

Preheat the oven to 400 degrees F.

Wrap the whole bulb of garlic in a pouch of aluminum foil, making sure to tightly crimp the edges all around. Place the garlic in a metal baking pan and roast for 1 1/4 hours. Remove the garlic from the oven and let cool.

Cut in half through the equator and squeeze out the pulp into a medium-large bowl. Add the butter to the bowl and mash together with the garlic pulp. Set aside at room temperature.

Meanwhile, bring a pot of salted water to a boil.

Trim the ends of the beans. Add the beans to the boiling water and cook over high heat until the beans are just tender, about 6 minutes. Immediately drain the beans in a colander, shaking off any excess water.

Add the beans to the bowl with the garlic butter and toss quickly. Add salt and freshly ground black pepper to taste. Serve immediately.

CTC (carbs that count): 6.57; Total Carbs 10.58; Fiber 4.01; Total Fat 7.80; Sat Fat 4.78; Protein 2.62; Calories 114

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