Green bean casserole without mushrooms

on

Mushrooms are bad. Use parsnips instead.

Makes one 9x13 green bean casserole

Ingredients

  • 1.5 lbs of green beans
  • 1-2 cups of shallots (but if you buy pre-fried onions I won't judge)
  • 1/4 cup of vegetable oil
  • 1.5 lbs of parsnips
  • 1 medium onion or leek
  • 2 cups veggie broth
  • 1/4 cup white wine
  • Seasonings of your preference - maybe salt, pepper, sage

Instructions

  • Chop green beans to an edible size
  • Fill a big pot with water (at least 6 quarts), cover, and set on the stove over high heat.
  • While that comes to a boil, pan-fry the shallots: Find the largest skillet you have (12 inches or the wok) and add enough vegetable oil to create a thin (figure about 1/4-inch) layer coating the bottom. Add the shallots in an even layer, then set on the stove over high heat. (Yep, this means you’re starting the shallots in room-temp oil. It’s on purpose!) When the shallots start hissing and bubbling, lower the heat to medium. Cook until deeply golden brown—lowering the heat and stirring as needed to ensure even cooking—about 15 minutes. Remove to a paper towel–lined surface to cool. Season with a pinch of salt. Don't forget to season!
  • Peel parsnips and remove tough woody core. Chop into 1/2 inch pieces and set aside.
  • Halve a medium onion (or leek!), peel it and cut roughly into sixths.
  • Discard the oil and wipe out the skillet to remove any excess. Add the butter and set on the stove over medium-high heat. When the butter has melted, add onion, and sauté until soft and brown, about 5 minutes. Add chopped parsnips to the pan and sauté with the onion until parsnips begin to brown slightly.
  • Add 2 cups vegetable broth, 1/4 cup white wine if you want, and 1 cup cream, plus more as desired for creaminess. Add salt and pepper and sage if you have it, to taste. Bring mixture to a boil, then reduce to a simmer and cook until parsnips are soft, about 10-15 minutes.
  • When parsnips are soft, remove from heat and puree the soup with an blender of your choice (immersion/ food processor / blender) until you reach a smooth consistency.
  • While the cream is reducing, cook the green beans: Add 6 tablespoons salt to the boiling water. Now add the green beans. Cook for 3 1/2 minutes until bright green and just tender. Drain immediately and spread out on a towel to dry as much as possible. You don’t want them at all wet when they go into the cream sauces
  • Put the green beans in a casserole dish.
  • When the parsnip sauce is as thick as you want it, cut the heat and season with salt to taste. Toss to coat the green beans completely. Top with the crispy shallots and serve.

Sources

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