Green Vegetables In Mustard Sauce(Makes 4 To 6 Servings)
A vibrant green vegetable dish featuring zucchini and green beans in a creamy mustard sauce, perfect for a flavorful side that complements many main courses.
Ingredients
- 4 medium zucchini, cut in 2 x 1/4-inch strips ⓘ
- 1/4 cup minced shallots
- 1/3 cup butter ⓘ
- 1 (9 oz.) package frozen cut green beans, thawed
- 1 teaspoon marjoram leaves ⓘ
- 1 teaspoon leaf thyme ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper
- 1/2 cup sour cream ⓘ
- 1 to 2 tablespoons coarse ground and sharp prepared mustard ⓘ
Instructions
- Cook zucchini and shallots in butter in a large heavy skillet until tender.
- Stir in green beans, marjoram, thyme, salt, and pepper.
- Heat, stirring occasionally, until hot through.
- Combine sour cream, mustard, and flour; stir into vegetables.
- Heat and stir until hot and thickened.
- Serve garnished with tomato wedges.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving. If you prefer a spicier kick, swap the coarse mustard for a spicy Dijon. For a vegetarian alternative, substitute butter with olive oil. Fresh herbs can also be used instead of dried ones for a brighter taste.
Serving Suggestions
This dish pairs beautifully with grilled meats or fish for a complete meal. Serve alongside brown rice or quinoa for a hearty side. Garnishing with fresh herbs or sliced tomatoes adds a pop of color and freshness. For a fun twist, serve with crusty bread to soak up the mustard sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, stirring occasionally, until heated through. You can also microwave in short intervals, stirring in between to ensure even heating without overcooking the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Green Vegetables In Mustard Sauce(Makes 4 To 6 Servings) contains roughly 242 calories, with 3g protein, 13g carbohydrates, and 20g fat. It is a good source of vitamin C (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh green beans instead of frozen?
Absolutely! Fresh green beans can be used in place of frozen. Just trim and cut them to size, and add them to the skillet a bit earlier to ensure they cook through by the time the zucchini is tender.
What can I substitute for sour cream?
If you don’t have sour cream, Greek yogurt is a great substitute that will provide a similar tangy flavor and creamy texture. For a dairy-free option, use a plant-based sour cream alternative or cashew cream for richness.
Is this dish suitable for meal prep?
Yes, this dish is perfect for meal prep! It holds up well in the refrigerator and can be enjoyed as a quick lunch or dinner throughout the week. Just follow the storage tips to maintain its freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).