Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

45 CHRISTMAS COOKBOOK

Classic Green

Bean Casserole

MAKES 6 TO 8 SERVINGS

Assemble casserole and fry shallots

the morning of your meal. Cover and

chill. Let stand at room temperature

for 1 hour before baking as directed

in step 4.

8 tablespoons unsalted

butter, divided

2 pounds fresh green beans,

trimmed and halved crosswise

2 cups sliced fresh baby

portobello mushrooms

1 cup thinly sliced yellow onion

4 cloves garlic, minced

1 tablespoon apple cider

vinegar

¼ cup all-purpose flour

2 cups heavy whipping cream

½ cup grated Parmesan cheese

2 tablespoons chopped

fresh thyme

1 tablespoon Worcestershire

sauce

1½ teaspoons kosher salt

¾ teaspoon ground black

pepper

Crispy Fried Shallots (recipe

follows)

Garnish: fresh thyme

1. Preheat oven to 350°. Spray
   a 2-quart baking dish with
   cooking spray.


2. In a large Dutch oven, heat
   2 tablespoons butter over
   medium-high heat. Add half

of green beans; sauté, stirring

frequently, until just tender,

6 to 8 minutes. Transfer to prepared

dish. Repeat with 2 tablespoons

butter and remaining green beans.

3. In same Dutch oven, heat
   remaining 4 tablespoons butter
   over medium-high heat. Add
   mushrooms; cook, stirring
   occasionally, until golden brown,
   4 to 5 minutes. Add onion and
   garlic; cook until tender, 4 to
   5 minutes. (Adjust heat if necessary
   to prevent overbrowning.) Add
   vinegar; cook for 1 to 2 minutes.
   Stir in flour; cook for 1 minute,
   stirring constantly. Whisk in
   cream; cook, stirring frequently,
   until slightly thickened, about
   3 minutes. Remove from heat;
   whisk in Parmesan, thyme,
   Worcestershire, salt, and pepper.
   Transfer mixture to prepared dish;
   stir to combine with green beans.


4. Bake until bubbly, 25 to
   30 minutes. Sprinkle Crispy Fried
   Shallots over casserole before
   serving. Garnish with thyme,
   if desired.

Crispy Fried Shallots

MAKES ABOUT 2½ CUPS

Vegetable oil, for frying

¼ cup all-purpose flour

1½ teaspoons kosher salt

1 teaspoon ground black pepper

3 cups thinly sliced shallots

(about 11 medium shallots),

separated into rings

1. Fill a large Dutch oven halfway
   full with oil, and heat over
   medium-high heat until a deep-fry
   thermometer registers 375°.


2. In a large bowl, whisk together
   flour, salt, and pepper. Add
   shallots, stirring until fully coated.


3. Working in batches, fry shallots
   until golden brown, 1 to 2 minutes.
   Adjust heat as necessary to
   maintain temperature at 375°.
   Using a slotted spoon, remove
   shallots, and let drain on paper
   towels.