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At the height of summer, string beans are widely available in the Netherlands. This typical Dutch recipe for string beans in bechamel sauce is just like grandma used to make and guaranteed to invoke fond memories of yesteryear!
First finely slice the string beans into thin strips and then cook in a pan of water (containing a little salt) for approx. 12 minutes or until tender. Alternatively heat up the tinned string beans from Bonduelle. Next drain the beans, reduce the heat to a low flame, and pour in enough milk to fully submerge them. Now prepare a paste in a small bowl, using flour and a little milk, and stir this into the beans, along with a knob of butter, the nutmeg and a pinch of salt. Continue to stir until the beans are completely immersed in a lovely, creamy sauce. Serve with new or mashed potatoes, steak or meatballs, and a tasty gravy.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.