For the green beans, cut the cleaned green beans into 1 cm pieces and boil them with a little water and the stock cube until soft.
Then add the butter and the fixed roux, stir in a splash of vinegar and the chopped dill and mix everything well.
Finally, just season with salt and pepper and enjoy warm.
Preparation Tip:
Parsley potatoes and roasted meat or sausage go wonderfully with the fisole vegetables.