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Creamy Green Beans with Crispy Shallots

Makes: 8 servings
Prep 30 mins Bake 350°F 45 mins Cook 15 mins
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
  • 1/4  cup  all-purpose flour
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 126,
  • Fat, total (g) 8,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 12,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 3,
  • vit. A (IU) 583,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 200,
  • Potassium (mg) 267,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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