Green bean casserole

Step 1/ 5

• 133⅓ g green beans
• 1⅔ g summer savory
• ice cubes for blanching

• large saucepan
• slotted spoon
• large bowl
• cutting board
• knife
• small bowl

Trim green beans. Add half of the summer savory to a large saucepan of boiling, salted water. Blanch green beans for approx. 2 min. and transfer to a large bowl of water mixed with ice cubes. Take beans out of cold water after approx. 1 min. and set aside.

Step 2/ 5

• 83⅓ g button mushrooms
• 50 g onion
• 1 strips bacon
• ⅓ clove garlic
• 83⅓ g shallots

Quarter mushrooms. Mince onion. Finely slice bacon, garlic and shallots.

Step 3/ 5

• 23⅓ g butter
• 16⅔ g flour
• 133⅓ ml vegetable stock
• 66⅔ ml whipping cream
• 1⅔ g summer savory
• 3⅓ g rosemary
• ⅛ tsp sugar
• ⅛ tsp nutmeg
• salt
• pepper

• large saucepan
• cooking spoon

Heat butter in a large saucepan. Fry bacon for approx. 3 – 5 min. until golden over medium-high heat. Add onion, garlic and mushrooms and continue to fry for approx. 4 – 6 min. until the mushrooms no longer give off any liquid. Add part of the flour and continue to cook for approx. 2 – 3 min., stirring thoroughly. Deglaze with vegetable stock and add cream. Add remaining summer savory if desired, rosemary, sugar, and nutmeg. Cook on high heat for approx. 5 – 7 min. until slightly thickened. Season to taste with salt and pepper.

Step 4/ 5

Add green beans and continue to cook for approx. 2 – 5 min.

Step 5/ 5

• 6⅔ g flour
• vegetable oil for deep frying

• baking dish
• slotted spoon
• paper towels
• small saucepan
• small bowl

Heat some vegetable oil in a small saucepan over medium-high heat. Toss shallots in flour and deep fry in a small saucepan until browned and crispy. Transfer to a plate lined with paper towels and set aside. Transfer green beans and mushroom sauce to a baking dish, top with crispy shallots, and serve immediately.

Enjoy your meal!