Caesar Green Beans with Crispy Shallots
Serves 810 mins prep10 mins cook
A light, modern twist on the classic green bean casserole with fresh green beans tossed in a salty, lemon cream pan sauce and topped with shredded parmesan and crispy shallots.
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What you need
Instructions
Make the crispy shallots… 0 Add 2 cups of a neutral oil into a small saucepan and heat to around 350° 2 While the oil is warming, thinly slice 3-4 large shallots and toss them in 1/3 cup of all purpose flour 3 Loosen the shallots to separate them and shake the excess flour back into the bowl 4 Carefully drop the shallots into the hot oil and fry until golden brown and crisp 5 Use a slotted spoon or spider to transfer the fried shallots onto a paper towel lined plate and sprinkle with salt 6 Set the shallots aside for now Cook the green beans… 8 Bring a large pot of water to a boil and cook the green beans until just tender (about 5 minutes) and then drain and set aside Make the Caesar sauce…. 10 Place a skillet over medium heat and add 2 tablespoons of butter 11 When the butter has melted, add 2 cloves of finely minced garlic and cook for about 60 seconds stirring consistently 12 Add 1/2 cup of heavy cream, 2 teaspoons of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce and a few cracks of black pepper and warm to a simmer Assemble… 14 As soon as the sauce begins to simmer, turn off the heat and add the cooked green beans into the sauce 15 Add 1/3 cup of finely shredded parmesan and toss until all of the green beans are coated 16 Top with the crispy shallots and additional shredded parmesan 17 Serve warmView original recipe