Young green beans with green pepper sauce

Ingredients 5
Servings 4


  • 350
    young green beans, topped and tailed
  • salt
  • 50
    soft butter
  • 10
    green peppercorns preserved in brine, drained
  • 1
    lemon, juice and rind


Boil the green beans in a little salted water until just tender but still crisp. Drain well and remove to a serving dish. Keep warm. Blend the butter, peppercorns, lemon juice and rind. Spoon the butter sauce over the hot green beans just before serving.


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