Green Bean Casserole with Crispy Fried Shallots
Ingredients:
Unsalted butter for baking dish, plus 2 Tbs.
Canola oil for frying, plus 1 Tbs.
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
6 large shallots, peeled and sliced into thin rings
1 lb. cremini mushrooms, sliced
1/4 cup finely chopped shallots
1 cup chicken stock
1 cup heavy cream
2 lb. green beans, trimmed, halved and blanched
Directions:
W
Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.
e’re celebrating
National Green
Bean Casserole Day
this December 3 rd by
enjoying a twist on
this holiday classic.
Sautéed cremini
mushrooms and
blanched green
beans are combined
with a luscious sauce
of chicken stock
and cream. Then
the dish is topped
with homemade
fried shallot rings
and baked until
bubbling. For a
vegetarian version,
substitute vegetable
or mushroom stock
for the chicken
stock.
In a 4-quart saucepan over medium-high heat, pour in oil to a depth of 1 inch and
heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels.
Put 1/2 cup of the flour in a small bowl and season with salt, black pepper and
cayenne. Add the sliced shallots and toss to coat evenly. Working in batches,
fry the shallots until golden brown and lightly crisped, 5 to 6 minutes.
Transfer to the prepared baking sheet and lightly season with salt. Set aside.
In a large sauté pan over medium-high heat, warm the 1 Tbs. oil and melt
the 2 Tbs. butter. Add the mushrooms and cook, stirring occasionally, until
well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped
shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add
the remaining 1/4 cup flour and cook, stirring constantly, until fragrant,
about 1 minute. While stirring constantly, slowly add the stock and then the
cream. Bring to a simmer and cook, stirring occasionally, until thickened,
3 to 4 minutes. Add the green beans and season with salt and black pepper.
Transfer to the prepared baking dish and sprinkle the fried shallot rings on top.
Transfer to the oven and bake until the edges are bubbling and the top is
browned, about 30 minutes. Let rest for 5 to 10 minutes before serving.
Serves 8.
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WINTER GARDEN MAGAZINE
|
DECEMBER 2017
Wednesday
7pm - 8:30pm
Bible Study
13640 West Colonial
Drive, Suite 170
Winter Garden, FL 34787
352.348.3632