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Green Bean Casserole with Crispy Shallots
A healthy vitamin rich side dish from Ellie Krieger.
Ingredients
- ¼ cup olive oil
- 6 medium shallots, sliced into rings, (about 1 cup)
- 1 ½ pounds thin fresh string beans or haricot vert, trimmed
- 1 pound button mushrooms, sliced
- 6 large cloves of garlic, minced
- 1 tablespoon chopped fresh thyme
- 3 cups 1 % low-fat milk
- 3 tablespoons all purpose flour
- 1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
- ½ cup finely chopped fresh flat-leaf parsley
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Wine Match
Crisp Wine
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Directions
Preheat the oven to 375F. Heat the oil in a small skillet over a medium-high heat until very hot but not smoking. Add ¼ cup of the 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 ¼ cup at a time. Once all the shallots are cooked, reserve the oil in the skillet.
Steam the green beans in a steamer basket set over pot of boiling water for 3 minutes, until they are bright green and are still crisp. Remove the steamer basket containing the cooked beans from the boiling water and set aside.
Heat 1 tablespoon of the reserved shallot oil in a large, deep non-stick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Transfer the mushroom mixture to a bowl.
Whisk together the milk and flour until dissolved and add to skillet. Whisking constantly, bring the mixture to a simmer then cook over a medium-low heat, whisking occasionally, until thickened, about 10 minutes. Remove the pan from heat and stir in 1/3 cup of the Parmesan, the parsley, green beans, mushroom mixture, nutmeg, salt and pepper
Coat a 2-quart baking dish with olive oil spray. Spoon the green bean mixture into prepared dish and sprinkle top with the crispy shallots and remaining 2 tablespoons parmesan. Bake until golden on top and bubbling, about 20 minutes.
Makes 8 servings Serving size: 1 cup
Per Serving: Calories 150; Total Fat 6 g; (Sat Fat 2 g, Mono Fat 3.08 g, Poly Fat .65 g) ; Protein 9 g; Carb 18 g; Fiber 3 g; Cholesterol 18 mg; Sodium 330 mgExcellent source of: Calcium, Phosphorus, Riboflavin, Vitamin A, Vitamin C, Vitamin K Good source of: Copper, Folate, Fiber, Iodine, Iron, Magnesium, Manganese, Molybdenum, Niacin, Pantothenic Acid, Potassium, Protein, Selenium, Thiamin, Vitamin B6, Vitamin D
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