Griine Fisolen (Green Beans with Fennel) (Austria)

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Griine Fisolen (Green Beans with Fennel) (Austria)

Source: Encyclopedia of European Cooking

 

 

1 Ib (450 g) green beans

4 oz (115 g) chopped fennel

2 oz (55 g) vegan margarine

1 tablespoon (3 tsp) GF flour

1 tablespoon (3 tsp) grated onion

1 gill (5 fl oz) (140 ml) water

1 teaspoon lemon juice

salt

nutmeg

 

 

Get a small amount of salted water boiling in two separate saucepans.

Put the beans in one and the fennel in the other. Cover both tightly,

cook for 10 minutes, shaking the pans occasionally. Remove from fire,

drain off water. Put beans in a warmed dish and lay the fennel on top

of them. Keep warm while you make this sauce: melt half the margarine

in a saucepan, blend in the flour well. Gradually add cold water, a

little at a time, always stirring constantly, until the sauce

thickens. Add the rest of the margarine, the lemon juice, a grating of

nutmeg and the grated onion. Do not let the sauce boil, or it will

curdle, and stir it all the time you are making it. Pour this sauce

over the dish of beans and fennel and serve at once.