The Ultimate Green Bean Casserole With Crispy Fried Shallots Recipe 445

GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
• Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

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.

THE ULTIMATE GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Butter a 9x13-inch baking dish. In a 4-quart saucepan over medium-high heat, pour in 2 cups of canola oil or enough canola oil to reach a depth of 1-inch inside the saucepan. Heat canola oil to 350°F using a deep-fry-safe thermometer. Line a baking sheet with paper towels to collect and blot the freshly fried shallots with. Put 1/2 cup of the flour in a small bowl and season with salt, black pepper and cayenne. Add the sliced shallots and toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped for about 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside. In a large sauté pan over medium-high heat, warm the 1 tablespoon oil and melt the 2 tablespoons butter. Add the mushrooms and cook, stirring occasionally, until well browned for about 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened for about 2 to 3 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally until thickened for about 3 to 4 minutes. Add the green beans and season with Kosher salt and freshly ground black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top. Transfer to the oven and bake until the edges are bubbling and the top is browned for about 30 minutes. Let rest for 5 to 10 minutes before serving. MAKE-AHEAD RECIPE: Prepare the green bean mixture and place in baking dish, cover and refrigerate for up to 3 days. Bake the green bean mixture in a 375°F oven for 15 minutes. While the green bean mixture is baking, fry the shallots, after the green bean mixture has baked for 15 minutes, add the shallots to the top, and bake for an additional 15 minutes. Let rest for 5 to 10 minutes before serving.

GREEN BEANS WITH SHALLOTS

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS

Steps:

• 1. Pre Heat oven to 375 degrees F. Lightly grease or spray a 2 1/2 to 3 quart casserole dish with butter or cooking spray, and set aside till needed.
• 2. Blanch the green beans & carribean veggies in a large skillet of boiling salted water, UNCOVERED FOR ABOUT 3 MINUTES UNTIL THEY ARE CRISP TENDER. THEN IMMEDIATELY DRAIN, AND POUR INTO A LARGE BOWL of ice water, this shocks the veggies and stops the cooking process.
• 3. Melt 2 tablespoons of butter with 1 tablespoon of olive oil,add the sliced mushrooms, minced garlic & thyme in the same skillet over low heat, and cook till most of the liquid has evaporated from the mushrooms, then add the salt & pepper.
• 4. Now gently toss the green beans & carribean vegetables together, then set aside till needed.
• 5. In a medium size sauce pan melt the remaining 2 tablespoons of butter over medium heat, stir in the flour, stir to blend then add the half & half all at once. Cook & stir over medium heat until thickened and bubbly. Cook 1 minute more
• 6. Stir in salt & pepper & parmesan cheese, and stir till cheese melts and mixture coats the spoon. Remove from heat.
• 7. Pour sauce over green bean mixture , and stir gently to combine. Then transfer mixture to prepared casserole dish. Bake uncovered for about 25 minutes or until hot and bubbly.
• 8. While green beans are baking prepare the shallots. Heat oil in a large skillet, add sliced shallots when oil is HOT, being careful not to over crowd pan, and cONTINUE TO COOK TILL SHALLOTS ARE golden brown. Remove from skillet with a slotted spoon, onto paper towel to drain. When casserole is done, top with crispy crunchy shallots, and serve while hot.
• 9. Please note this casserole is displayed in the Le Creuset dinner ware that I won in the Pork Be Inspired Contest during week #3. It taste as good as it looks, & with this dish you will never go back to the canned green Bean casserole, me included. Smile
• 10. Dinner is now served, with the Pork Wellington cooked to perfection. Paired wonderfully with the confetti Topped Potatoes and the green Bean Casserole topped with Crispy shallots. This is a dish that will cost you a bit of money to pull it all together & TIME but I know there is someone in your life that is worth it. After all it is the holidays, and you like me have a lot to be thankful for. ENJOY

ULTIMATE GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS

Steps:

• 1. Preheat oven to 375. Butter 13 x 9 baking dish. 2. In 4-qt. saucepan over medium-high heat, pour in oil to depth of 1"; heat to 350. Line baking sheet with paper towels. 3. Put 1/2 C. flour in small bowl; season with salt, black pepper and cayenne. Add sliced shallots; toss to coat evenly. Fry shallots in batches until golden brown and lightly crisped, 5-6 minutes.Transfer to prepared baking sheet; lightly season with salt. 4. In large saute pan over medium-high heat, warm 1 T. oil and melt 2 T. butter. Add mushrooms; cook, sdtirring occasionally, until well browned, 6-8 minutes. Reduce heat to medium; add chopped shallots. Cook, stirring occasionally, until softened, 2-3 minutes. Add 1/4 C. flour; cook, stirring constantly, until fragrant, about 1 min. While stirring costatnly, slowly add stock and then cream. Bring to a simmer; cook, stirring occasionally, until thickened, 3-4 minutes. Add green beans; season with slat and black pepper. Transfer to prepared baking dish; sprinkle fried shallot rings on top. 5. Bake until edges are bubbling and top is browned, about 30 min. Let rest 5-10 minutes before serving.

PRINTER FRIENDLY VERSION THE ULTIMATE GREEN BEAN CASSEROLE WITH CRISPY FRIED SHALLOTS

Steps:

• Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. In a 4-quart saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels. Put 1/2 cup of the flour in a small bowl and season with salt, black pepper and cayenne. Add the sliced shallots and toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped, 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside. In a large sauté pan over medium-high heat, warm the 1 Tbs. oil and melt the 2 Tbs. butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top. Transfer to the oven and bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving. Serves 8.