from Sundays at Moosewood Restaurant, The Moosewood Collective
serves 4
1/2 - 3/4 lb. green beans 1-1/4 cups salted water 1 large onion, thinly sliced 1 Tbs. butter 2 Tbs. white flour 1/4 cup sour cream 1 tsp. fresh lemon juice 1 Tbs. chopped fresh dill salt and freshly ground black pepper to taste
Rinse and trim the green beans and cut them in half. Bring the water to a rolling boil. Drop the onion slices into the boiling water. After a couple of minutes, add the green beans. Cook until the beans are tender. Drain, reserving the liquid. In a separate saucepan, make a roux. Melt the butter on low heat. Whisk in the flour and continue cooking for a minute or two, stirring constantly and taking care not to burn the roux. Whisk in about one cup of the reserved liquid, the sour cream, and the lemon juice. Add 2 tsp. of the dill. Salt and pepper to taste. Place the beans in a serving dish and pour the sauce over them. Serve sprinkled with the rest of the dill. - Updated: March 14, 2005
