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Potatoes and Green Beans with Lemon-Dill Sauce

Yield 4 servings


  • 2 cups water, divided
  • 1 extra-large vegetable bouillon cube*
  • 2 tablespoons all-purpose flour
  • 2 pounds small new potatoes, quartered
  • 1/2 pound fresh green beans, trimmed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried dillweed
  • 2 tablespoons lemon juice

How to Make It

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

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