1/3 Photos of Green Beans and Broccoli With a Bacon-Lemon Topping
Lots of vitamins and a tangy taste! Blanch the veggies while you make the topping. If you want more sauce, use more lemon juice and also more sugar and mustard. Use young, fine green beans for this.
My Private Note
Units: US | Metric
- 1/2 lb green beans, fine
- 12 ounces broccoli florets
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 small onions, chopped or 1 small shallot
- 5 slices lean bacon, chopped
- 2 ounces fresh lemon juice
- 1 tablespoon Dijon mustard or 1 tablespoon grainy prepared mustard
- 2 teaspoons brown sugar (to taste)
- 1 teaspoon black pepper, coarse, freshly ground
- 1Prepare the vegetables and put it all in a pot with a little water, and bring to a boil. Parboil only, for about 2 - 3 minutes, until bright green but still a little crunchy. Add salt and drain in a colander or sieve.
- 2Heat the butter and olive oil in a skillet, then add the chopped onion and bacon. Use fairly high heat, and stir often with a wooden spoon, until onions and bacon are soft, not brown or crisp.
- 3Turn heat off, but keep on the hob while adding lemon juice, sugar (or substitute) and mustard. Mix all well with the back of a spoon.
- 4Put the vegetables in a heated oven dish, then ladle over the bacon-lemon topping.
- 5There won't be much sauce, as my idea was to flavour but not obscure the crunchy taste of the fresh veggies.
- 6If the vegetables have cooled while you made the sauce topping, cover the dish with foil and leave in a warming oven to warm through -- but not for too long!
- 7Nice with any meat dish and rice.
Browse Our Top Green/Yellow Beans Recipes
Nutritional Facts for Green Beans and Broccoli With a Bacon-Lemon Topping
Serving Size: 1 (139 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 282.3
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 7.0 g
- Cholesterol 26.9 mg
- Sodium 329.1 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 2.5 g
- Sugars 4.2 g
- Protein 7.5 g