Creamy Green Beans with Crispy Shallots

Creamy Green Beans with Crispy Shallots Enlarge Image
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21 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
30 mins
Bake:
45 mins 350°F
Cook:
15 mins
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Creamy Green Beans with Crispy Shallots

Ingredients
2
pounds green beans, trimmed and cut in 3-inch pieces
6
tablespoons unsalted butter (3/4 stick)
1
onion, diced
1
pound button mushrooms, cleaned and sliced
2 1/2
cups milk
2
teaspoons sea salt
1/2
teaspoon freshly ground black pepper
2
gratings of fresh nutmeg
 
Canola oil, for frying
9
shallots, sliced crosswise in 1/4-inch rings
1/2
cup cornstarch, sifted

Directions

  1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish; set aside.
  2. Bring a large saucepan of salted water to boiling. Prepare and set aside a large bowl of ice water. Cook green beans in boiling water about 2 minutes, just until bright green; drain and place in ice water to cool rapidly. Drain thoroughly.
  3. Meanwhile, in very large skillet, melt 2 Tbsp. of the butter over medium heat. Cook and stir onion in hot butter about 3 minutes, until soft and translucent. Add 1 Tbsp. butter; turn heat to medium-high. Saute mushrooms about 4 minutes, until golden. Transfer onions, mushrooms, and beans to a large bowl.
  4. For sauce, in the same skillet, melt remaining 3 Tbsp. butter over medium heat; stir in flour. Stir constantly, about 2 minutes, until flour turns light brown. Slowly pour in the milk; cook and stir about 4 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat; cool completely. Pour cooked sauce over bean mixture; stir to coat evenly. Spoon into prepared baking dish. Bak about 40 minutes, until sauce bubbles around edges.
  5. Meanwhile, for topping, pour 3 to 4 inches of oil into a deep heavy saucepan. Heat oil 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 for 2 minutes (each batch), until golden and crisp. Remove with slotted spoon; drain on paper towels.
  6. Remove casserole from oven, sprinkle with shallots. Bake 5 minutes more, until top is crisp and golden. Serve warm.

From the Test Kitchen

Bake and refrigerate untopped green bean mixture 1 day ahead. Fry shallots up to 2 days ahead; store in airtight container at room temperature. Reheat green beans, covered, at 350 degrees F for 30 minutes, until heated through. Top with crispy shallots the last 5 minutes.

Nutrition Facts

(Creamy Green Beans with Crispy Shallots)
    Per serving:
  • 126 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 13 mg chol.,
  • 200 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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