Potatoes And Green Beans With Lemon-Dill Sauce

1. 1

   Bring 1 3/4 cups water and bouillon cube to a boil in a large skillet, stirring until cube dissolves; cool slightly.

2. 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. 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. 4

   * For testing purposes only, we used Knorr Vegetarian Vegetable Bouillon.

* Per serving · 4 servings · Values may vary.

No additional tips available.