ShareThis Page
Food & Drink

Shallots add a new twist on everyone's favorite green bean casserole

| Saturday, Feb. 3, 2018, 9:00 p.m.
The sauce is a lovely medley of sauteed fresh mushrooms and a blend of broth and half-and-half make this green bean casserole special.
The sauce is a lovely medley of sauteed fresh mushrooms and a blend of broth and half-and-half make this green bean casserole special.

There are people who absolutely love a classic green bean casserole made with condensed soup, canned beans and packaged fried onions.

I get the nostalgia. And the thought is a winning one: tender green beans enveloped in a creamy sauce and topped with crispy crunchy oniony things.

But how about a fresher take on the concept?

Here, shallots are crisped in oil (which then can be used for sautéing other things, as it will be nicely infused with the flavor of the shallots). Those will go on top.

Haricot verts are thin, young green beans that are more tender than their sturdier, string bean cousins.

And the sauce is a lovely medley of sautéed fresh mushrooms and a blend of broth and half-and-half that is just creamy and thick enough, but still on the delicate side, so the flavors of all those fresh ingredients can come right on through.

Modern Green Bean Casserole

Serves 10

Start to finish: 45 minutes

Crispy shallot topping

5 shallots, very thinly sliced

Canola or vegetable oil for frying

Kosher salt to taste

Green bean casserole

2 pounds haricot verts, ends trimmed

2 tablespoons butter

1 pound mushrooms, wiped clean and roughly chopped (any kind of mushrooms, button, cremini, wild, whatever you like)

3 shallots, minced

3 tablespoons flour

2 cups chicken or vegetable broth

1 cup half and half

Kosher salt and freshly ground pepper to taste

Fresh parsley or chervil to garnish (optional)

Preheat the oven to 400 degrees F. Butter a shallow 3-quart casserole. Bring a large pot of salted water to a boil.

Line a plate with paper towels. Place the five sliced shallots in a small saucepan and pour in canola or vegetable oil to cover. Place the pan on the stove, turn the heat to medium and allow the shallots to cook, stirring occasionally until they turn medium brown. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-towel lined plate and blot with another paper towel. Sprinkle with salt.

Fill a large bowl with water and some ice. Plunge the haricot verts into the pot of boiling water, and cook for about 5 minutes, just until crisp tender. Drain and plunge the partially cooked green beans into the ice water to stop the cooking. Drain.

Melt the butter in large skillet. Sauté the mushrooms until they're browned and any liquid they have released has evaporated, about 6 minutes. Add the three chopped shallots and sauté for another 2 minutes until the shallots are slightly softened. Sprinkle the flour over them, and continue to sauté for another 2 minutes until the flour coats the mushrooms well, and turns golden. Slowly pour in the broth while stirring. Stir in the half and half, and continue to cook, stirring frequently, until the liquid thickens. Add the partially cooked green beans. Turn into the prepared casserole. Bake until hot and bubbly, about 15 minutes. Sprinkle the crispy sliced shallots over the casserole and bake for 5 more minutes until shallots are hot and re-crisped. Serve hot.

Nutrition information per serving: 162 calories; 102 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 39 mg cholesterol; 248 mg sodium; 13 g carbohydrate; 3 g fiber; 5 g sugar; 5 g protein.

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.

click me