Thursday, October 27, 2011

Creamy Green Beans with Crispy Shallots

  • 2 lbs fresh green beans, trimmed and in 3" pieces
  • 6 Tablespoons unsalted butter
  • 1 onion, diced
  • 1 lb button mushrooms, cleaned and sliced
  • 1/4 Cup all-purpose flour
  • 2 1/2 Cups milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 gratings fresh nutmeg
  • Canola oil for frying
  • 9 shallots, sliced crosswise in 1/4" rings
  • 1/2 Cup cornstarch, sifted

1. Preheat oven to 350. Lightly grease a 2 quart baking dish.

2. Bring large saucepan of salted water to a boil. Prepare and set aside a large bowl of ice water. Cook green beans in boiling water for about 2 minutes, until bright green; drain and place in ice bath to cool. Drain thoroughly.

3. Meanwhile, in a very large skillet melt 2 Tablespoons of the butter over medium heat. Cook and stir onion in hot butter about 3 minutes until soft and translucent. Add 1 Tablespoon butter; turn heat to medium-high. Add mushrooms and saute about 4 minutes, until golden. Transfer onions, mushrooms and green beans to a large bowl.

4. For sauce, in the same skillet, melt the remaining butter over medium heat; add flour. Stir constantly, about 2 minutes, until flour turns light brown. Slowly pour in milk; cook and stir about 4 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat; cool completely. Pour cooled sauce over bean mixture; stir to coat evenly. Spoon into prepared baking dish. Bake about 40 minutes, until sauce bubbles around edges.

5. Meanwhile, for topping, pour 3-4 " of oil into deep saucepan. Heat over medium-high heat until sizzling. Working in batches, separate shallots into rings; toss with cornstarch to coat, shaking off excess. Carefully add to hot oil. Fry 2 minutes, until golden and crisp. Remove with slotted spoon; drain on paper towels.

6. Remove casserole dish form oven, sprinkle with shallots. Bake 5 minutes more, until top is crisp and golden. Serve warm. Makes 8 servings.

No comments:

Post a Comment