| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | Vegtime1 | 1 | servings |
INGREDIENTS
| 2 | lb | Fresh green beans; trimmed |
| 3 | tb | Butter or margarine |
| 1 | tb | All-purpose flour |
| 2 | tb | Prepared grated horseradish; drained (optional) |
| 1 1/4 | c | Low-fat or skim milk |
| Salt and freshly ground black pepper; to taste | ||
| 1/4 | c | Chopped fresh dill |
INSTRUCTIONS
6 to 8 SERVINGS LACTO With its cool climate and wide open spaces, Scandinavia is where dill grows in abundance; in the United States, it's the most popular of their flavorings. COOK BEANS in boiling salted water until tender, about 6 minutes. Meanwhile, in medium saucepan, melt butter over low heat. Stir in flour and horseradish if using, and stir constantly 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer 1 to 2 minutes. Season with salt and pepper. Stir in dill and pour sauce over beans. Serve hot. PER SERVING: 95 CAL.; 3G PROT.; 6G TOTAL FAT (4G SAT. FAT); 8G CARB.; 18MG CHOL.; 133MG SOD.; 2G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, November 1998, page 47 Converted by MM_Buster v2.0l.
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