Ingredients: |
Ingredients: or beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt
For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 small onion, sliced
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Directions: |
Directions:Saute onion slices in olive oil.until softened and translucent.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
Remove from the heat . Mix in sauteed onions. Top with the fried onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Recipe courtesy of Alton Brown, 2007 |
This recipe for green bean casserole is from