THEME: Green Bean Casserole
Jamie R
Posted on Wed, Nov. 16, 2005 in the Tallahassee Democrat
Roux:
1/4 cup (1/2 stick) butter
1/4 cup flour
Casserole:
4 pounds green beans
1 to 2 Tbsps. olive oil
2 cups mushrooms, such as cremini, portobello, shiitake, button or a mixture, sliced
2 Tbsps. minced shallots
1 Tbsp. minced garlic
1 Tbsp. minced fresh thyme
1 bay leaf
2 cups heavy cream
Onion rings:
2 cups flour
Kosher salt and coarsely ground pepper, to taste
2 Texas 1015 onions, very thinly sliced
2 cups vegetable oil
Assembly:
1 cup grated Parmesan cheese
To make roux: Heat butter in a skillet and stir in flour; cook, stirring frequently, until the flour is slightly golden and has a faintly nutty aroma. This is called a blond roux, and it will be used to thicken the cream sauce (if you are making gravy, you can use it to thicken the gravy also).
To make casserole: Blanch green beans briefly in boiling water, remove from boiling water and transfer to in an ice-water bath to halt the cooking, drain and set aside.
Heat oven to 375 degrees.
Heat olive oil in a large skillet and saute mushrooms, shallots, garlic and herbs. Stir in the heavy cream. Stir in roux, a Tbsp. at a time, to thicken the sauce slightly. Set aside.
To make onion rings: Season flour with salt and pepper to taste and toss sliced onion rings in seasoned flour to coat lightly.
Meanwhile, in a medium pot, heat 2 cups of oil to 375 degrees. Add onion rings and fry until crispy and browned. Transfer to a paper-towel-lined bowl to drain.
Assembly: Turn green beans into a buttered baking dish; pour cream sauce over beans, sprinkle with Parmesan and top with fried onions. Bake until hot and bubbly, about 20 to 25 minutes.
Makes 16 servings.
Per serving: 198 calories, 16 g fat, 12 g carbohydrates, 5 g protein, 52 mg cholesterol, 141 mg sodium, 4 g dietary fiber, 68 percent of calories from fat.