FEATURED RECIPE: HARICOTS VERTS CASSEROLE
A golden roast turkey, creamy mashed potatoes, rich pumpkin pie – there are some things you just can’t leave off your Thanksgiving table. While many families have sacred recipes for their holiday staples, it can also be fun to try a fresh new take on your favorite dishes. After all, cooking – and eating – is one of the best parts of the holiday season!
One of Chef David’s favorite holiday recipes does just that with a spectacular spin on the beloved green bean casserole. Created by the talented Thomas Keller of Bouchon Bistro, the dish is a dynamic blend of Haricots Verts, made-from-scratch mushroom soup, and crunchy shallots.
It takes a little more time to prepare than the original version, but you’ll find the work worth it when you treat your entire table to love at first bite!
- 2 1⁄2 lb. haricots verts or green beans, trimmed
- Kosher salt and freshly ground white pepper, to taste
- 2 cups canola oil
- 12 oz. white button mushrooms, sliced 1/4″ thick
- 1 3⁄4 cups heavy cream
- 8 sprigs thyme
- 2 cloves garlic, smashed
- 1 1⁄2 tbsp. sherry vinegar
- 3 shallots, thinly sliced
- 1⁄2 cup flour
- Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.
- Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9″ x 13″ baking dish.
- Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.