Saucy Green Beans
1/2- 3/4 pound green beans
1 1/4 cups salted water
1 large onion thinly sliced (about 1 cup)
1 tablespoon butter
2 tablespoons unbleached white flour
1/4 cup sour cream
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill (1 1/2 teaspoons dried)
salt and pepper to taste
Rinse and trim the green beans and cut them in half. Bring the water to a rolling boil. Drop the onion sliced 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 teaspoons 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.
(From Sundays at the Moosewood Restaraunt.)