Potatoes and Green Beans with Lemon-Dill Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 cups water, divided |
1 extra-large vegetable bouillon cube |
2 tablespoons all-purpose flour |
2 pounds small new potatoes, quartered |
1/2 pound fresh green beans, trimmed |
1/2 teaspoon pepper |
1/4 teaspoon dried dillweed |
2 tablespoons lemon juice |
Directions:
1. Bring 1 3/4 cups water and bouillon cube to a boil in a large skillet, stirring until cube dissolves; cool slightly.
2. Whisk flour gradually into remaining 1/4 cup water; add to broth, and cook over medium-high heat, whisking constantly, 2 minutes or until mixture is slightly thickened.
3. Reduce heat to medium; add potato, and cook, covered, 15 minutes. Add green beans, and cook, covered, 8 minutes or until crisp-tender. Stir in pepper, dillweed, and lemon juice. Serve immediately.
4. * For testing purposes only, we used Knorr Vegetarian Vegetable Bouillon.
|
|