Godly Greens: My green beans with béchamel sauce.
Hearty meals. Large cups of tea, infused with honey and lemon. The smell of wet leafs wherever you go. Autumn and its storms is my favourite season. Stuck between the abundance of summer and the silence of winter, it has rich and hearty crops to offer and the time to eat them right. In autumn there are no places you have to be, only the warmth of your home and an abundant dinner table. I like the food of autumn, the richness of sauces and the heartiness of meals. But, all this heaviness might sometimes bear heard on your stomach and soul. A little lightness goes a long way. My green beans with béchamel sauce is the perfect autumn meal. Tender greens, coated in a light sauce, is all it takes to make any grey day great.
Autumn calls for more hearty meals. For dishes that fill you up to your heart’s content and give you a boost in energy to fight off any cold. However grey the day. However cold and wet, autumn food doesn’t have to be all heavy sauces and regret. My green beans with béchamel sauce, are satisfyingly filling, but light at the same time. A paradox it seems. The trick is in the sauce. Use whole fat milk, but no cream. Use enough of the roux (which is the mix of flour heated in butter) to thicken the sauce, but don’t make it as thick as you’d usually make a béchamel. The final touch of lightness is added by a squeeze of lemon juice, right before serving. This is not a thick sauce, it is more of a dressing. Thick enough to coat every last bean with a thin layer of sauce. Serve the luscious green beans with this sauce and soak up the remainders with a thick slice of fresh baguette. And then go on and have all your greens like this.
My green beans with béchamel sauce
Green beans Flour Milk Butter Nutmeg Salt Sugar Pepper Lemon
Bring a large pot of water to the boil, add enough salt and sugar so that you can taste them. Clean the green beans and cook them until tender.
Add butter (I use around 10 g to make a sauce that could feed about two people) to a pan and melt, add an equal amount of flour to the pan and mix. Allow the flour to be cooked, for about two minutes. Take of the heat and slowly add milk (I use around 180 ml) to the pan, while constantly stirring. Make sure to add only little by little and stir so that the mix thickens smoothly. Add salt, pepper and nutmeg for seasoning. Once all milk has been added, allow the sauce to thicken for 5 minutes. It should be thick enough to coat the back of a spoon. Squeeze in a bit of lemon juice, right before serving. Arrange the beans on a plate and spoon over lots and lots of sauce. Enjoy with a slice of good bread.