Green bean casserole

Green-bean-casserole-5
I love Thanksgiving! The turkey might steal all the attention, but you also need great side dishes. This no-bake dish is particularly easy and doesn’t compete for space in the oven.

 

Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 327 / Protein 10g / Carbohydr. 16g / Fat 25g

Ingredients (6 servings)

700 ggreen beans
250 gbutton mushrooms
100 gbacon
150 gonion
250 gshallots
1 clovegarlic
70 gbutter
70 gall-purpose flour (divided)
400 mlvegetable stock
200 mlwhipping cream
10 grosemary
1 pinchsugar
1 pinchnutmeg (ground)
salt
pepper
ice cubes for blanching
vegetable oil for deep frying
10 gsummer savory (divided, optional)

Utensils

large saucepan, baking dish, slotted spoon, large bowl, paper towels, small saucepan, cooking spoon, cutting board, knife, small bowl

Wine Tip

Pinot blanc
A medium bodied pinot blanc, with a subtle wood barrel aging, is the perfect choice. The slightly fruity aromas offer a nice contrast to the creamy sauce, and the texture of the wine complements the richness of the dish.

Step 1

Green bean casserole

Trim green beans. Add half of the summer savory to a large saucepan of boiling, salted water. Blanch green beans for approx. 2 min. and transfer to a large bowl of water mixed with ice cubes. Take beans out of cold water after approx. 1 min. and set aside.

large saucepan, slotted spoon, large bowl, cutting board, knife, small bowl

400 g green beans / 5 g summer savory / ice cubes for blanching

Step 2

Green bean casserole

Quarter mushrooms. Mince onion. Finely slice bacon, garlic and shallots.

250 g button mushrooms / 150 g onion / 100 g bacon / 1 clove garlic / 250 g shallots

Step 3

Green bean casserole

Heat butter in a large saucepan. Fry bacon for approx. 3 – 5 min. until golden over medium-high heat. Add onion, garlic and mushrooms and continue to fry for approx. 4 – 6 min. until the mushrooms no longer give off any liquid. Add part of the flour and continue to cook for approx. 2 – 3 min., stirring thoroughly. Deglaze with vegetable stock and add cream. Add remaining summer savory if desired, rosemary, sugar, and nutmeg. Cook on high heat for approx. 5 – 7 min. until slightly thickened. Season to taste with salt and pepper.

large saucepan, cooking spoon

70 g butter / 50 g flour / 400 ml vegetable stock / 200 ml whipping cream / 5 g summer savory / 10 g rosemary / 1 pinch sugar / 1 pinch nutmeg / salt / pepper

Step 4

Green bean casserole

Add green beans and continue to cook for approx. 2 – 5 min.

Step 5

Green bean casserole

Heat some vegetable oil in a small saucepan over medium-high heat. Toss shallots in flour and deep fry in a small saucepan until browned and crispy. Transfer to a plate lined with paper towels and set aside. Transfer green beans and mushroom sauce to a baking dish, top with crispy shallots, and serve immediately.

baking dish, slotted spoon, paper towels, small saucepan, small bowl

20 g flour / vegetable oil for deep frying