Czech String Bean And Dill Cream Gravy

1. Drain liquid from green beans into a measuring cup, reserving 1 cup liquid. Pour rest into a pan; bring to a boil.

2. Into reserved one cup of liquid, making sure it is cool, measure 2 tablespoons flour per cup of liquid.

3. Add 2 more tablespoons for 1 cup sour cream. You may use sweet cream mixed with 1-1/2 tablespoons vinegar.

4. Shake or mix flour mixture well until there are no lumps; add to rest of boiling liquid, stirring constantly, until thickened.

5. Add chopped dill.

6. Remove from heat and stir in the sour cream to which the flour has been added.

7. Do not boil after adding sour cream.

8. Add green beans and cooked new potatoes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	47.186 g
Protein	17.5121 g
Carbohydrates	89.6472 g
Energy	816.385 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4958 g
Water	536.894 g
Aspartic acid	1.9479 g
Calcium, Ca	486.281 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0184 g
Lutein + zeaxanthin	2569.2 g
Fiber, total dietary	13.6146 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0414 g
Fatty acids, total saturated 22:0	0.0253 g
Carotene, beta	1573.5 g
Niacin	4.8698 mg
Vitamin A, RAE	425.398 g
Fatty acids, total trans-polyenoic	0.299 g
Arginine	0.9502 g
Riboflavin	0.8335 mg
Fatty acids, total trans-polyenoic 22:4	0.0023 g
Fatty acids, total polyunsaturated 15:0	0.3933 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1564 g
Fatty acids, total saturated 20:1	0.0667 g
Glutamic acid	2.9459 g
Sodium, Na	96.62 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6825 g
Total lipid (fat)	47.186 g
Manganese, Mn	1.7305 mg
Fructose	5.56 g
Proline	1.1497 g
Fatty acids, total saturated 16:0	12.2649 g
Fatty acids, total saturated 8:0	0.3335 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0074 g
Sucrose	1.44 g
Choline, total	108.7965 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1863 g
Fatty acids, total polyunsaturated 18:1 t	1.5318 g
Sugars, total	20.9541 g
Serine	1.019 g
Fatty acids, total saturated 10:0	0.8694 g
Fatty acids, total saturated 18:0	4.2676 g
Fatty acids, total saturated 20:4 undifferentiated	0.0575 g
Vitamin B-6	0.9331 mg
Selenium, Se	20.6554 g
Ash	4.6113 g
Menaquinone-4	13.8 g
Fatty acids, total saturated 18:1 undifferentiated	10.4048 g
Pantothenic acid	2.4709 mg
Phenylalanine	0.8611 g
Copper, Cu	0.4459 mg
Betaine	1.78 mg
Thiamin	0.4834 mg
Retinol	278.3 g
Methionine	0.3621 g
Iron, Fe	5.5662 mg
Carbohydrate, by difference	89.6472 g
Phosphorus, P	403.147 mg
Folate, total	148.83 g
Tocopherol, gamma	0.69 mg
Fatty acids, total saturated 4:0	0.0713 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0138 g
Alanine	0.7995 g
Cholesterol	135.7 mg
Valine	1.0886 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0437 g
Fatty acids, total saturated 18:2 undifferentiated	1.9153 g
Glycine	0.593 g
Carotene, alpha	276 g
Glucose (dextrose)	6.04 g
Fatty acids, total saturated 14:0	3.7452 g
Zinc, Zn	2.5362 mg
Isoleucine	0.8341 g
Fatty acids, total saturated 12:0	1.0288 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.3634 g
Fatty acids, total polyunsaturated	2.5833 g
Fatty acids, total saturated 14:1	0.3082 g
Fatty acids, total polyunsaturated 17:1	0.0161 g
Leucine	1.5387 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.299 g
Tocotrienol, alpha	0.046 mg
Vitamin A, IU	3791.598 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0253 g
Folate, DFE	148.83 g
Tryptophan	0.2153 g
Vitamin C, total ascorbic acid	52.256 mg
Phytosterols	8.184 mg
Fatty acids, total polyunsaturated 16:1 c	0.6762 g
Fatty acids, total polyunsaturated 18:1 c	7.9649 g
Fatty acids, total saturated 20:0	0.0621 g
Fatty acids, total saturated 6:0	0.4669 g
Starch	3.52 g
Lactose	7.843 g
Tyrosine	0.7036 g
Vitamin B-12	0.483 g
Vitamin K (phylloquinone)	175.45 g
Fatty acids, total saturated	23.7989 g
Histidine	0.457 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0138 g
Fatty acids, total monounsaturated	11.4892 g
Threonine	0.805 g
Folate, food	148.83 g
Fatty acids, total polyunsaturated 17:0	0.2484 g
Fatty acids, total polyunsaturated 24:0	0.0138 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0023 g
Cryptoxanthin, beta	2.3 g
Vitamin E (alpha-tocopherol)	2.5792 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0023 g
Fatty acids, total trans	1.8308 g
Fatty acids, total trans-monoenoic	1.5318 g
Magnesium, Mg	160.6335 mg
Lysine	1.1756 g
Potassium, K	1254.806 mg
Fatty acids, total polyunsaturated 24:1 c	0.0023 g
Cystine	0.2021 g
Fluoride, F	76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream	1 cup	455.4	10.649	44.505
flour	6 tablespoons	216.855	47.477	0.8414
dill	1 tablespoon	20.13	3.6412	0.9596
new potato	1	0	0	0
green bean	4 cups	124	27.88	0.88