1 pound small boiling onions
1 1/2 pounds fresh green beans
Chicken Stock
1/2 cup Mock Creme Fraiche
1/4 cup low-fat cottage cheese
2 tablespoons snipped fresh chives
1 teaspoon snipped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon snipped fresh or
1/2 teaspoon dried marjoram leaves
Salt
Freshly ground pepper
Juice of 1/2 lemon
1. Simmer onions and beans in 1 inch of stock in a covered saucepan until tender (15 to 18 minutes). Drain; refrigerate covered until chilled (about 2 hours).
2. Mix remaining ingredients except salt, pepper, and lemon juice; refrigerate covered until chilled.
3. Arrange vegetables on a platter; sprinkle lightly with salt and pepper. Squeeze lemon juice over. Spoon sauce over or pass sauce separately.
6 SERVINGS