Ingredients

• 2 pounds fresh green beans, snapped
• 2 tablespoons Truffle Herb Butter (recipe below)
• 2 tablespoons all-purpose flour
• 3/4 cup low-sodium chicken broth or stock
• 1/2 cup Guida’s Dairy Half and Half
• 1/4 cup parmesan, grated
• Salt and pepper to taste
• 1/2 crispy onions

How to

• Heat oven to 350 F.
• Steam or blanch green beans to where they are tender, but still have a slight snap to them. Set aside.
• In a heavy-bottomed pot, melt butter over medium heat.
• Whisk in flour until butter fully absorbs, about two minutes.
• Continue whisking and add in the chicken broth. Once combined, add in the half and half.
• Reduce heat to low and let simmer until slightly thickened, about five minutes. Stir in parmesan and salt and pepper.
• Add the green beans and toss to coat.
• Butter a deep casserole dish and pour in green bean mixture.
• Top with crispy onions and bake 15 minutes, or until heated through and the top is crispy.

Truffle Herb Butter

• 8 ounces Plugra European Style Butter, unsalted
• 1 1/2 teaspoons truffle oil
• 1 1/2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh sage, chipped

Combine softened butter in a medium-sized bowl with oil, thyme and sage. Beat until fluffy. Scoop butter onto one end of a rectangular piece of parchment paper, leaving room on the sides. Fold the end with the butter over, tucking tightly to form a log. Roll until you’ve reached the end of the parchment. Twist the ends and secure with string or bread ties. Refrigerate for at least 12 hours.