Green Bean Casserole With Crispy Shallots Recipes

GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS

Steps:

• Heat canola oil in a large skillet over medium high heat until it registers 325 degrees F on a deep-fry thermometer. Working in batches, dredge shallots in flour, separating the rings and coating them thoroughly; shake off excess flour. Add shallots to the skillet, a handful at a time, and cook, stirring constantly, until evenly golden and crispy, about 2-4 minutes. Transfer to a paper towel-lined plate. Preheat oven to 350 degrees F. Melt butter in a large oven-proof skillet over medium heat. Add shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 5 minutes. Stir in garlic, thyme and flour, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock, scraping any browned bits from the bottom of the pan. Bring to a boil; reduce heat and simmer for 4-5 minutes. Str in green beans, and cook, stirring occasionally, until crisp-tender, about 5-6 minutes. Remove from heat; stir in 1 cup white cheddar cheese and heavy cream until smooth, about 1-2 minutes; season with salt and pepper to taste. Top with remaining 1 cup white cheddar cheese, Panko and shallots. Place into oven and bake until golden brown and bubbly, about 25-30 minutes. Serve immediately.

GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS

Steps:

• Preheat the oven to 350 degrees F.
• To parboil the green beans, bring a large pot of salted water to boil. Add green beans and cook for 2 minutes. Remove with slotted spoon and place into a big bowl of ice water to stop the cooking process. Set aside.
• Heat the butter and olive oil over medium heat in a large skillet. Add the onions and mushrooms and sauté for a few minutes, until softened and fragrant. Add the flour and stir until no lumps remain. Add the chicken stock and milk (or cream) and continue to stir. Let the sauce come to a boil, then lower heat and let simmer for 10 minutes or until sauce begins to thicken, stirring frequently. At this point, I like to taste it and then season it with appropriate amounts of salt, pepper and a pinch of nutmeg.
• Drain the water out of the bowl of green beans. Once the sauce is ready, add to the bowl and toss to combine. Pour green bean mixture into a casserole dish, and bake for 30 minutes.
• While it's baking, heat vegetable oil in a medium saucepan over medium-high heat, enough to cover about an inch of pan. Add the shallots and let fry until they turn golden, roughly 7 to 8 minutes. Remove with slotted spoon and let cool on a paper towel-lined plate. When green bean casserole is done baking, top with crispy shallots.