Green beans in creamy sauce (traditional & Thermomix)

TRADITIONAL METHOD
Preparation - Traditional method
Preparing the dill
Finely chop the dill and set aside.
Fry the onion
Peel and chop the onion. Melt the butter in a large saucepan over medium heat, add the onion and sauté for 2 to 3 minutes until translucent.
Cook the green beans
Add around 500 ml of water and the vegetable stock cube to the pan. Bring to the boil. Add the green beans, cover and simmer over a medium heat for around 15 to 20 minutes, until tender but still slightly crunchy. Remove with a skimmer and keep warm.
Mix the flour
Mix the flour with 50 ml cold water until smooth and lump-free.
Prepare the sauce
Pour the flour-water mixture into the remaining hot stock. Bring to the boil, stirring constantly, until the sauce thickens (about 2 to 3 minutes).
Add the cream and season
Stir in the cream, dill, salt and pepper. Mix well.
Mix the beans
Return the beans to the pan, coat well with the sauce and reheat briefly without boiling.

THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the dill in the Thermomix bowl, chop for 3 seconds on speed 8 and set aside.
2. Add the halved onion and chop for 3 seconds on speed 5. Scrape down the sides.
3. Add the butter and fry for 3 mins / 120°C / speed 2 without the measuring cup.
4. Add 500 ml water and the stock cube. Insert the cooking basket, place the green beans in it and steam for 20 mins / Varoma / speed 1. Remove the basket and set the beans aside.
5. Add the flour to the bowl, mix for 10 sec / speed 8, then cook for 3 min / 100 °C / speed 2.
6. Add the cream and mix for 10 sec / speed 4.
7. Add the dill, salt, pepper and green beans and blend gently for 10 sec / reverse / speed 2.