Hazelnut Green Bean Casserole
hilary Raftovich
ingredients
- topping:
- 2 cups panko bread crumbs
- 1 cup roasted hazelnuts (filberts)
- 2 Tbs unsalted butter (softened)
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cups fried onions
- Casserole
- 2 lbs green beans
- 3 Tbs butter
- 1 lb mushrooms (preferably mixed)
- 3 cloves garlic
- 3 Tbs flour
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1/4 tsp fresh ground nutmeg
- 1/4 tsp white pepper
directions
- 1
pulse topping ingredients (panko, hazelnuts, butter, salt & pepper) together in food processor.
- 2
toss with fried onions & set aside.
- 3
preheat oven to 425°
- 4
bring large pot of salted water to boil
- 5
cook green beans for 6 minutes
- 6
drain & plunge in to ice water bath. dry on towels.
- 7
In a heavy pot over med heat melt butter, saute mushrooms, garlic & 3/4 tsp salt - 6 minutes.
- 8
Add flour & cook another minute.
- 9
Add broth & bring to a simmer. Add cream & reduce heat to simmer (about 12 minutes until sauce is thick) season with white pepper & nutmeg. Taste & add salt if needed.
- 10
toss with green beans & pour into a 13x9 pan. top with topping & bake for 15 min.
Source: hilary Raftovich
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