I am not sure if anything can top the fried green beans that I posted a few days ago. But we had picked more green beans from the garden and they were sitting in the refrigerator ready to be eaten. This time I wanted to find something new and something that I would not normally make.
This recipe reminds me of when I was a kid; my relatives would come during the summer to visit and my mom would make fresh vegetables from the garden. My mom would cook the vegetables and once they were nice and tender she would add a cream sauce to them. I don’t remember exactly how she made it, but I know that there were never any vegetables left after the meal, it was everyones favorites.
This dill cream sauce I am sure has more ingredients than the one my mom made, but I am sure it is every bit as delicious as the one that she made. I thought the ingredients in this recipe made the side dish a little unique. I don’t think I have seen another recipe that come close to this one. The dill sauce gave the green beans a wonderful flavor. I was very surprised when Mike took seconds of these green beans, that alone is enough for a seal of approval.
Green Beans with Dill Cream Sauce (Source: adapted from tasteofhome.com)
1 pound of fresh green beans trimmed and cut into pieces
2 tablespoons chopped onion
1 1/2 teaspoon butter
1 1/2 teaspoon all-purpose flour
1/3 cup reduced-sodium chicken broth
1 1/2 teaspoons white vinegar
1/4 teaspoon salt
1/8 teaspoon dill weed
1/4 cup sour cream (reduced fat can be used as well)
Cook beans until fork tender or to your liking. Meanwhile, in a small skillet, sauce onion in butter until tender. Stir in flourr until blended; gradually add broth.
Stir in the vinegar, salt, dill and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Drain beans; serve with sauce.