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String Beans With Roasted Garlic Butter

The roasted garlic butter, which you make yourself, is also dreamy on steamed broccoli, sugar snaps or snow peas, or atop any sautéed leafy greens. Garlic butter can be made in advance and stored in the fridge for two to three days.

1 large bulb garlic
1/4 cup sweet whipped butter, at room temperature
1 pound green beans or wax beans
directions
Preheat the oven to 400 degrees F. Wrap the whole bulb of garlic in a pouch of aluminum foil, making sure to tightly crimp the edges all around. Place the garlic in a metal baking pan and roast for 1 1/4 hours. Remove the garlic from the oven and let cool. Cut in half through the equator and squeeze out the pulp into a medium-large bowl. Add the butter to the bowl and mash together with the garlic pulp. Set aside at room temperature.

Meanwhile, bring a pot of salted water to a boil. Trim the ends of the beans. Add the beans to the boiling water and cook over high heat until the beans are just tender, about six minutes. Immediately drain the beans in a colander, shaking off any excess water. Add the beans to the bowl with the garlic butter and toss quickly. Add salt and freshly ground black pepper to taste. Serve immediately. Serves four.

suggestions
Carbs That Count, 6.5 grams; total carbs, 10.58; fiber, 4.01; total fat, 7.80; saturated fat, 4.78; protein, 2.62; calories, 114

Recipe from Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes (Rodale, 2005) by Rozanne Gold with Helen Kimmel, M.S., R.D.