Ingredients

Truffle Herb Butter

• ½ cup unsalted butter, softened
• 1 ½ teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 1 ½ teaspoons truffle oil

Green Beans

• 2 pounds fresh green beans, trimmed
• 2 tablespoons all-purpose flour
• ¾ cup low-sodium chicken broth or stock
• ½ cup Garelick Farms half & half
• ¼ cup grated parmesan cheese
• Salt and pepper
• ½ cup crispy fried onions

How to

1. To make Truffle Herb Butter, in small mixer bowl combine all ingredients. Beat at medium speed, scraping bowl often, until fluffy; set aside.
2. To make green beans, heat oven to 350°F. Butter 3-quart casserole dish; set aside. Steam or blanch green beans to crisply tender; set aside.
3. In 3-quart saucepan melt 2 tablespoons Truffle Herb Butter over medium heat. Whisk in flour until absorbed by butter. Slowly whisk in chicken broth and half & half. Continue cooking, stirring constantly, until smooth and bubbly (3 to 4 minutes). Stir in Parmesan cheese; stir in salt and pepper to taste. Add cooked green beans; toss to coat. Pour green bean mixture into prepared casserole dish. Top with crispy fried onions. Bake for 15 minutes or until heated through and top is crispy.

Tip: Scoop remaining Truffle Herb Butter onto one end of rectangular piece of parchment paper, leaving room on sides. Fold end with butter over, tucking tightly to form a log. Roll up until reach end of paper. Twist ends of paper; secure with kitchen string. Store refrigerated. To use, unroll paper; slice portions of butter to use for sautéing or cooking vegetables, meats, eggs, etc.

Recipe and image provided by Half & Half magazine.