
Green Bean Casserole with Crispy Shallots
SERVES
10PREP TIME
30 minCOOK TIME
2h 00 minIngredients
1 cup (about 150g) whole raw cashews
2 Tbsp ghee or extra-virgin olive oil
8 ounces cremini mushrooms, halved
1 shallot, peeled and chopped
1 clove garlic, crushed
2 Tbsp sherry (optional)
1 cup water
1 3/4 cups chicken stock
1 1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 tsp fresh thyme leaves
2 lbs haricots verts (thin green beans), ends trimmed
1/2 cup palm shortening, bacon fat, or ghee, for frying
2 shallots, peeled and thinly sliced into rings
Directions
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Place the cashews in a bowl and cover them with boiling water. Soak for 1 hour.
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Meanwhile, heat the ghee in a skillet over medium heat. Add the mushrooms, shallot, and garlic and sauté for 10 minutes, or until the mushrooms and shallot have softened.
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Pour in the sherry and simmer for 5 minutes to reduce the liquid.
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Drain and rinse the cashews, transfer them to a blender, add the water, and blend until very smooth.
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Add the mushroom mix, half of the stock, and the salt, pepper, and thyme to the blender and pulse a few times until the mushrooms are bite size.
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Pour the mixture into a bowl and stir in the remaining stock. Set aside to cool for 15 minutes. Preheat the oven to 350°F.
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Combine the mushroom mixture with the haricots verts and spoon into a casserole dish.
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Bake, covered, for 30 minutes, until the beans are tender and the sauce is bubbling. Uncover and bake for 15 minutes more.
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Meanwhile, to make the topping, heat the palm shortening in a small, deep saucepan over medium-high heat.
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Working in batches, pan fry the shallots for about 5 minutes, until golden brown. Drain and cool in a single layer on a plate lined with paper towels.
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Top the casserole with the crispy shallots and serve warm.
