Description
Green bean casserole by Ina Garten offers a sophisticated twist on classic comfort cuisine. Crispy shallots and rich mushroom sauce elevate this traditional side dish, creating an irresistible holiday favorite that home cooks will savor.
Ingredients
Scale
- 2 pounds fresh green beans, trimmed and snapped in half
- 16 oz (454 g) cremini mushrooms, chopped
- 2 sweet onions, thinly sliced
- 1 large sweet onion, diced
- 1 ½ cups (360 ml) heavy cream
- 2 cups (480 ml) buttermilk
- ½ cup (50 g) freshly grated parmigiano reggiano cheese, plus more for topping
- 3 cups (375 g) all-purpose flour
- 2 tbsps flour
- 1 ½ cups (360 ml) chicken or vegetable stock
- 2 tbsps unsalted butter
- 4 garlic cloves, minced or pressed
- 1 tbsp olive oil
- vegetable or canola oil for frying
- ¼ tsp freshly grated nutmeg
- kosher salt and pepper
Instructions
- Onion Preparation: Soak thinly sliced onions in buttermilk for 15-20 minutes, simultaneously heating vegetable oil to 375°F (190°C) in a deep pot.
- Coating Creation: Mix flour, salt, and black pepper on a flat plate to form a seasoned dredging mixture.
- Onion Frying: Drain onion slices, coat thoroughly in seasoned flour, and fry in hot oil until crispy and golden brown (2-3 minutes). Rest on paper towels to remove excess oil.
- Green Bean Blanching: Prepare boiling salted water and ice bath. Blanch green beans for 4-5 minutes, then immediately cool in ice water to preserve color and texture.
- Sauce Foundation: Melt butter and olive oil in a skillet, sauté diced onions until translucent. Add mushrooms and garlic, cooking until tender and fragrant.
- Roux Development: Dust vegetable mixture with flour, stirring to create a smooth base. Gradually whisk in stock, simmering until the sauce thickens and becomes creamy.
- Flavor Enrichment: Blend in heavy cream, nutmeg, and Parmesan cheese. Gently incorporate blanched green beans, ensuring complete sauce coverage.
- Casserole Assembly: Transfer to a 9×13 inch baking dish, top with additional Parmesan and crispy fried onions.
- Final Baking: Roast in a 400°F (204°C) oven for 20-25 minutes until bubbling and golden. Rest for 5 minutes before serving to allow sauce to set.
Notes
- Buttermilk Soak Trick: Marinating onion slices in buttermilk tenderizes and adds depth, creating a more flavorful and softer crispy topping.
- Blanching Brilliance: Quickly transferring green beans from boiling water to ice water preserves their bright color, crisp texture, and prevents overcooking.
- Temperature Precision: Maintain oil at exactly 375°F for perfectly golden, crispy fried onions without burning or greasiness.
- Sauce Smoothness: Whisk constantly when adding stock to prevent lumps, ensuring a silky, creamy sauce that coats green beans evenly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg