Green Bean Casserole
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Olive Oil230 g
Mushroom (sliced)2 cloves
Garlic (minced)2 tsps
Thyme Leaves (chopped fresh)1 cup
Brandy1 cup
Red Wine1 cup
Chicken BrothDirections:
1
Put onion rings in a large bowl
2
Watch how to make this recipe
3
Cook green beans in boiling salted water until tender, about 3 or 4 minutes
4
Drain well
5
Heat olive oil in a large skillet over medium heat
6
Add mushrooms and cook until browned, about 3 to 4 minutes
7
Add the garlic and thyme
8
Season with salt and freshly ground black pepper, to taste
9
Cook until garlic is fragrant, about 1 minute
10
Add brandy or cognac, red wine and chicken broth, bring to a boil
11
Simmer to blend flavors and reduce sauce, about 2 to 3 minutes
12
Add green beans to mushroom sauce and toss to coat
13
Place on a large serving dish, season again with salt and pepper, to taste
14
Top with fried onions before serving
15
2 quarts peanut oil, for frying 2 large red onions, thinly sliced and separated into rings 1/2 cup buttermilk 2 cups arborio rice coating, recipe follows Kosher salt Heat peanut oil in a deep fryer or deep pot to 375 degrees F
16
Pour buttermilk over onions and toss to coat
17
Shake off the excess liquid
18
Dip onions into Arborio rice coating, covering thoroughly Fry the onions in small batches until crispy, about 2 minutes per batch
19
Scoop out with a slotted spoon and drain on paper towels
20
Set aside
21
Season with salt, to taste
22
1 cup arborio rice 3 cups all-purpose flour 1 cup semolina 2 tablespoons fine salt 1 teaspoon freshly ground black pepper Grind the rice in a blender or spice grinder to a very fine powder
23
Put it in a bowl and add the flour, semolina, salt and pepper
24
Toss until well blended
25
Store in a sealed container in the freezer for maximum freshness