| 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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