green bean casserole
PREP TIME 15 mins, COOK TIME 40 mins
2 cups heavy cream
2 tbsp all-purpose flour
8 tbsps (1 stick) butter, diced
3 garlic cloves, crushed
salt and freshly ground black pepper
8oz (225g) button mushrooms, quartered
1lb (450g) green beans, trimmed
1 tbsp olive oil
3 1⁄2oz (100g) shallots, sliced into thin rings
1 Preheat the oven to 350ºF (180ºC). In a saucepan, whisk together the cream, flour, butter, garlic, and seasoning over medium heat. Simmer for 5 minutes, or until thickened. Stir in the mushrooms and simmer for a further 15 minutes.
2 Meanwhile, bring a large saucepan of salted water to a boil and blanch the beans for 45–60 seconds, or until they turn bright green. Drain, and rinse them in cold water to stop the cooking process.
3 In a frying pan, heat the oil and quickly sauté the shallots over medium-high heat until they brown. Spread the beans evenly in a flameproof casserole and pour over the mushroom cream sauce.
Sprinkle the shallots over the sauce and bake, uncovered, for 30–35 minutes, or until the beans are tender but still retain some bite. Serve hot with Garlic buttered roasted turkey.
|green bean casserole|