I’m taking green bean casserole OFF the table this Thanksgiving and moving towards a gourmet and sophisticated dish: Green Beans in a Mascarpone Cream Sauce.
Not only is the mascarpone cream sauce velvety and decadent on its own, dried cranberries add a hint of tart while sliced almonds add the texture. Green Beans in a Mascarpone Cream Sauce can be made ahead of time, just make the mascarpone cream sauce and reheat on the stove with a dab more milk to thin it out. Steamed up your greens beans and serve!
Any leftover mascarpone cream sauce can also be used over pasta or to dip bread. Enjoy your Green Beans in a Mascarpone Cream Sauce!
- 2 lbs green beans trimmed
- 1/2 cup butter
- 8 ounces mascarpone cheese
- 1/2 cup Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon fine sea salt season to taste
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
In fill a large pot 1/4 of the way with water. Add steamer basket and bring to a low boil.
In a separate sauce pan, melt butter in a medium sauce pan. When melted, whisk in mascarpone. When combined remove from heat and whisk in Parmesan cheese, nutmeg, white pepper and salt. Set aside.
Add green beans to large pot, cover and steam for 4-5 minutes, tossing once to evenly cook. Remove from steamer basket to serving tray. Spoon mascarpone cream sauce over top and finish with dried cranberries and sliced almonds. Add additional salt or Parmesan cheese to taste. Serve and enjoy your Greens Beans in a Mascarpone Cream Sauce!