Potatoes And Green Beans With Lemon-Dill Sauce

• 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

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.

water, vegetable bouillon cube, flour, potatoes, green beans, pepper, lemon juice

Taken from www.myrecipes.com/recipe/potatoes-green-beans-with-lemon-dill-sauce (may not work)