Plus, they have a delicious snappy texture! They’re slimmer than regular green beans, which helps them integrate with the sauce and onion topping. Any type of fresh green beans will work in this recipe, but we had the best results with thin haricots verts. Uncover the baking dish, and bake for 10 minutes more. Sprinkle with the crispy onions, and bake, covered, for 10 minutes. Pile in the tender green beans, and spread the rest of the sauce on top. Then, stir in Parmesan cheese and black pepper.įinally, assemble and bake! Cover the bottom of a greased baking dish with a thin layer of the sauce. Simmer until thickened, around 20 minutes. Sprinkle in some flour, and add milk and Dijon mustard. Next, make the sauce. Sauté the mushrooms until they’re soft, and stir in tamari, garlic, and thyme for flavor. After they’ve cooled, spread them on a kitchen towel to dry. Drain them, and transfer them to a large bowl of ice water to stop the cooking process. Cook for 4 minutes, stirring occasionally, until the beans are crisp-tender and vibrant green. Then, blanch the green beans. Bring a large pot of salted water to a boil and add the green beans.
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