Green bean casserole
Alton Brown · ♥ 19.8K likes · 623.2K views · 6 min video
Read about green beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole large onions
- 12 oz button mushrooms
- 3 cups neutral oil
- 4 tbsp butter
- 45 g all-purpose flour
- 40 g rice flour
- 3 tbsp kosher salt
- 1 tsp finely grated nutmeg
- 1 tsp ground black pepper
- 4 cloves garlic
- 1 tbsp sherry vinegar
- 2 cups half and half
- 2 cups chicken stock
- 1 lb fresh green beans
Bring three quarts of water to a boil in the Dutch oven and season with two tablespoons of the salt.
- 3 quarts water
- 2 tbsp salt
Add the green beans, return to a boil and cook until barely crisp, about five minutes depending on the beans.
- ice
Drain and move immediately into cold water with a few handfuls of ice to shock them, then spin them as dry as possible.
Put the Dutch oven back on the heat with the oil an inch deep and bring it to 375F.
Heating the frying oil
Toss the sliced onions in the rice flour by hand until well coated.
Fry the onions in three batches, about five minutes each, to golden brown; pull them before they burn.
- 2 tsp salt
- 1 tsp black pepper
Put the 12 inch cast iron skillet over medium-high heat with the butter; when it foams add the mushrooms, two teaspoons of salt and a teaspoon of black pepper.
Browning the mushrooms in butter
- 1 tbsp butter
Melt in another tablespoon of butter if there is no fat left in the pan, then sprinkle in the flour once the foaming subsides - a singe.
At a simmer add the half and half, return to a simmer, reduce to low and simmer about 10 minutes until the sauce is rather thick.
Bake at 350F until the sauce bubbles at the sides and the top is deep golden brown, 10 to 15 minutes.