40 ml butter 3 tbsp
10 ml lemon juice 2 tsp
15 ml fresh dill, finely chopped 1 tbsp
750 ml fresh yellow beans, trimmed 3 cup
250 ml boiling water 1 cup
125 ml whole sugar snap peas 1/2 cup
In a small saucepan; melt butter. Simmer, uncovered, on medium heat for about 3 minutes or until butter starts to darken. Remove from heat. Stir in lemon juice and dill.
In a large saucepan with water boiling; add beans. Cover and cook on medium for 2 minutes. Add peas. Cover and cook for about 6 minutes or until vegetables are tender crisp. Drain well. Pour butter dill sauce over bean mixture. Toss lightly.
Serves 6