This Thanksgiving we are loving an elevated remake of classic green bean casserole. Thin haricot vert green beans are tossed in a decadent cream sauce, composed of bechamel and Bella Cucina Porcini & Parmesan Pesto. The nutty and earthy notes of porcini mushrooms gives this dish a depth of flavor above that of your traditional cream of mushroom soup. Topped with freshly fried shallots and served in a tagine, this side dish will surely stand out on your holiday table.
SHOPPING LIST:4 shallots, thinly sliced
6 Tablespoons flour, divided
2 Tablespoons panko breadcrumbs
1 tsp Bella Cucina Porcini & Parsley Savory Salt
vegetable oil, for frying
2 lbs haricot vert, ends removed
3 Tablespoons unsalted butter
3 Tablespoons flour
1 c chicken or vegetable stock
1 c heavy cream
1 6oz jar Bella Cucina Porcini & Parmesan Pesto
PREPARATION: Preheat oven to 400F
Toss shallots with 3 Tablespoons flour and panko breadcrumbs to coat. Heat oil in a saucepan until sizzling. Fry shallots in two batches until crisp, about 5 minutes per batch. Using a spider skimmer, transfer to paper towels and season with Bella Cucina Porcini & Parsley Savory Salt.
Blanch haricot vert or green beans in salted, boiling water for about 5-6 minutes until softened. Transfer to an ice bath to cool.
In a saucepan, melt butter. Whisk in flour until smooth. Gradually add stock and cream, half a cup at a time, whisking constantly until thickened. Remove from heat and stir in Bella Cucina Porcini & Parmesan Pesto. Toss drained green beans with cream sauce.
In a baking dish or tagine, layer green beans with crispy shallots. Transfer to oven and bake for 15-20 minutes until bubbly.