skip to Main Content
Green Bean Casserole & Fried Shallots

Green Bean Casserole & Fried Shallots

AuthorJim Brown

Scratch made green bean casserole topped with incredible fried shallots

Kitchen Essentials

Prep

You'll need to blanch the green beans ahead of class. You're going to get a large pot of heavily salted (2 tbsp of salt) water to a rolling boil and then slowly add the green beans. Let them return to a boil and pull them after 5 minutes and place them in a bowl filled with water and ice cubes. We want to stop the cooking process. We'll do everything else in class. 

Ingredients

 ITEMS BELOW ARE FOR FRIED SHALLOTS
 1 lb Shallots- We'll Slice These Thin With a Mandoline or Chef's Knife
 2 cups Avocado Oil
 ITEMS BELOW ARE FOR THE GREEN BEANS
 1 lb Fresh Green Beans - Haricot Verts Preferred - We'll Blanch These Ahead of Time
 2 Cloves Garlic - Minced
 2 tbsp Flour - I Recommend Cassava Flour
 1 ¼ cups Full Fat Coconut Milk
 ¾ cup Chicken Stock
 ½ lb Mushrooms - Your Choice - I Used Shiitake
 2 tbsp Butter
 Salt & Pepper
1

Preheat Oven to 400 degrees.

You're going to blanch the green beans prior to the start of the show.

Get a large pot of water to a rolling boil and then slowly add the trimmed green beans. We're going to let these boil for 6-7 minutes and then remove them from the boiling water and put them in an ice bath to stop the cooking

Cut the green beans in half.

2

We're going to cut the shallots to 1/16" using a mandoline or you can use a chef's knife. The advantage of a mandolin is that it cuts them to a uniform thickness. I use a safety glove so I don't worry about cutting off a finger tip.

We're going to put a couple of cups of Avocado Oil in a skillet ( you'll save this delicious shallot infused oil) and add the shallots and then put the skillet on a medium- high flame and we're going to stir these constantly for about 10 minutes. We will have a sheet tray lined with multiple layers of paper towels and we're going to have a wire strainer inside a heat proof bowl.

When the shallots start to turn a light golden brown, we'll pour them and the oil into the strainer. Then we'll spread them out on the paper towel lined baking sheet. We'll keep moving them from one layer of the paper towels to the next and blot off the extra oil.

These will go into and top the green beans when we put them in the oven.

3

Place 2 TBSP of butter in a oven proof skillet. When the butter is melted add the sliced mushrooms and a generous pinch of salt and pepper.

We're going to stir the mushrooms occasionally and we'll add the garlic after a couple of minutes. In another minute or two we'll add the cassava flour.

This will start to form a paste and then we'll add the chicken stock.

We're going to stir this for 2 or 3 minutes as it thickens and then we'll lower the heat and add the coconut milk. When it thickens we'll remove it from the heat and add a handful of fried shallots and all of the green beans.

We'll top it with a layer of fried shallots and put it in the oven for 10-15 minutes.

Be sure to save the extra shallots to add a great touch to other dishes. You're also going to want to save the shallot oil. This is great for making vinaigrette, homemade mayo, etc.

Enjoy!

Ingredients

 ITEMS BELOW ARE FOR FRIED SHALLOTS
 1 lb Shallots- We'll Slice These Thin With a Mandoline or Chef's Knife
 2 cups Avocado Oil
 ITEMS BELOW ARE FOR THE GREEN BEANS
 1 lb Fresh Green Beans - Haricot Verts Preferred - We'll Blanch These Ahead of Time
 2 Cloves Garlic - Minced
 2 tbsp Flour - I Recommend Cassava Flour
 1 ¼ cups Full Fat Coconut Milk
 ¾ cup Chicken Stock
 ½ lb Mushrooms - Your Choice - I Used Shiitake
 2 tbsp Butter
 Salt & Pepper

Directions

1

Preheat Oven to 400 degrees.

You're going to blanch the green beans prior to the start of the show.

Get a large pot of water to a rolling boil and then slowly add the trimmed green beans. We're going to let these boil for 6-7 minutes and then remove them from the boiling water and put them in an ice bath to stop the cooking

Cut the green beans in half.

2

We're going to cut the shallots to 1/16" using a mandoline or you can use a chef's knife. The advantage of a mandolin is that it cuts them to a uniform thickness. I use a safety glove so I don't worry about cutting off a finger tip.

We're going to put a couple of cups of Avocado Oil in a skillet ( you'll save this delicious shallot infused oil) and add the shallots and then put the skillet on a medium- high flame and we're going to stir these constantly for about 10 minutes. We will have a sheet tray lined with multiple layers of paper towels and we're going to have a wire strainer inside a heat proof bowl.

When the shallots start to turn a light golden brown, we'll pour them and the oil into the strainer. Then we'll spread them out on the paper towel lined baking sheet. We'll keep moving them from one layer of the paper towels to the next and blot off the extra oil.

These will go into and top the green beans when we put them in the oven.

3

Place 2 TBSP of butter in a oven proof skillet. When the butter is melted add the sliced mushrooms and a generous pinch of salt and pepper.

We're going to stir the mushrooms occasionally and we'll add the garlic after a couple of minutes. In another minute or two we'll add the cassava flour.

This will start to form a paste and then we'll add the chicken stock.

We're going to stir this for 2 or 3 minutes as it thickens and then we'll lower the heat and add the coconut milk. When it thickens we'll remove it from the heat and add a handful of fried shallots and all of the green beans.

We'll top it with a layer of fried shallots and put it in the oven for 10-15 minutes.

Be sure to save the extra shallots to add a great touch to other dishes. You're also going to want to save the shallot oil. This is great for making vinaigrette, homemade mayo, etc.

Enjoy!

Green Bean Casserole & Fried Shallots
This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *