Green Bean Casserole with Crispy Fried Shallots
I drool anytime I think of frying up pounds of shallots Hopefully half of them end up on the dish.
I drool anytime I think of frying up pounds of shallots Hopefully half of them end up on the dish.
- 2 tbs butter butter
- 2 tbs beef tallow beef tallow
- beef tallow for frying beef tallow for frying
- 3/4 cup sprouted spelt flour to your health
- sprouted flour co.
- salt and pepper to taste salt and pepper to taste
- 6 large shallots peeled and sliced into thin rings shallots peeled and sliced into thin rings
- 1 pound cremini mushrooms cremini mushrooms
- 1/4 cup finely chopped shallots finely chopped shallots
- 1 cup chicken stock chicken stock
- 1 cup heavy cream heavy cream
- 2 lbs green beans trimmed halved and blanched
- Carbohydrate 13.3201533402803 g
- Cholesterol 29.8045312807583 mg
- Fat 9.43447478960944 g
- Fiber 4.42252571564485 g
- Protein 5.78793175191032 g
- Saturated Fat 5.49528284924776 g
- Serving Size 1 1 Serving (254g)
- Sodium 122.121337951502 mg
- Sugar 8.89762762463542 g
- Trans Fat 0.660710483816875 g
- Calories 150 calories
Step-by-step
- Preheat oven to 375, butter 13x9 baking dish
- In 1 qt saucepan over medium-high heat, pour in beef tallow to depth of1"; heat to 350 on deep-frying thermometer. Line baking sheet with towels.
- Put 1/2 cup four in small bowl; season with salt and pepper. Add slicedshallots; toss to coat evenly. Fry shallots in batches until golden brownand lightly crisped, 5-6 minutes. Transfer to prepared baking sheet;lightly season with salt.
- In large saute pan over mediump-high heat, warm 1 Tbs beef tallow andmelt 2 tbs butter. Add mushrooms; cook, stirring occasionally, until-wellbrowned, 6-8 minutes. Reduce heat to medium; add chopped shallots. Cook,stirring occasionally, until softened, 2-3 minutes. add 1/4 cup flour;cook, stirring constantly, until fragrant, about 1 minute. While stirringconstantly slowly add stock and then cream. Bring to a simmer; cook,stirring occasionally, until thickened, 3-4 minutes. Add green beans;season with salt and pepper. Transfer to prepared baking dish; sprinklefried shallot rings on top.
- Bake until edges are bubbling and top is browned, about 30 minutes. Letrest 5-10 minutes before serving.
Deep frying alliums requires maintaining a precise oil temperature of 350 degrees Fahrenheit so moisture evacuates rapidly without scorching the exterior. Scaling this dish up or down introduces thermal challenges that alter how the sauce reduces and how the vegetables retain structural integrity. Adapting batch sizes successfully depends on understanding heat transfer and moisture release.
- Double the mushroom volume requires splitting the batch across two sauté pans to prevent steaming, which stops the essential browning reaction at 300 degrees Fahrenheit.
- Maintain the exact one-to-one ratio of chicken stock to heavy cream when scaling sauces to preserve the necessary starch-to-liquid equilibrium for thickening.
- Blanch green beans in salted water for exactly two minutes before shocking them in ice water to lock in bright green chlorophyll and halt enzyme degradation.
- Overcrowding the frying vessel drops the oil temperature below 325 degrees Fahrenheit, causing shallots to absorb excess lipids instead of crisping.
- Rest the baked casserole for eight minutes prior to serving to let the dairy proteins fully set the sauce matrix.
Retaining crunch in fried alliums demands immediate salt application while surface oil remains hot enough to adhere seasoning. Storing leftover portions covered in the refrigerator for up to 48 hours alters texture because starches naturally retrograde and absorb ambient moisture from the surrounding cream sauce.
