175 ml chicken broth 3/4 cup
750 g whole green beans, trimmed 1 1/2 lb
30 ml butter 2 tbsp
125 ml red onion, finely chopped 1/2 cup
2 garlic cloves, minced
15 ml all purpose flour 1 tbsp
50 ml dry white wine 1/4 cup
175 ml half `n half cream 3/4 cup
15 ml fresh dill, chopped 1 tbsp
salt & pepper to taste
In a large deep skillet; bring broth to a boil. Add beans. Reduce heat to medium. Cover and cook for about 5 minutes or until tender. Drain and transfer to medium bowl.
In same skillet; melt butter over medium-low heat. Add onion and garlic. Cook for about 10 minutes, stirring occasionally, until onion is soft. Add flour and mix well. Heat and stir for 2 minutes. Add wine. Heat and stir for about 2 minutes until boiling and slightly thickened.
Add cream, dill, salt and pepper. Heat and stir over medium-high heat for 2 to 3 minutes or until heated through. Add beans. Toss until beans are hot and evenly coated.
Serves 6