Sunday, December 4, 2011

Creamed Green Beans from Scratch

Scratch the healthy option. These are not!
But they are a once a year type thing...and my goodness, you will re-think your opinion on green bean casserole.

I came up with these a week and a half ago. No recipe...just an experiment - I cannot believe how good they turned out.

Creamed Green Beans
4 cups fresh green beans, snapped
5 cloves garlic, minced
8 oz mushrooms, diced small
1 cup heavy cream
1/3 cube butter
1/2 cup milk
3 tbslp wheat flour
salt and pepper
1/4 cup chopped raw almonds

Bring beans to a boil and cook about 15 minutes till tender, but still rigid. When ready, drain hot water and immerse in ice water to stop the cooking.

In a saucepan over medium low heat, melt 2/3rds of the butter. Stir in flour one tbslp at a time and continue stirring till the flour is "cooked" - it should be like melted play-dough.
Add the milk and stir till smooth with a whisk. Add the cream and keep stirring till it thickens up - thick enough that it does not easily run out of the pan when turned upside down. Season with salt and pepper.

In another saucepan melt the remaining butter. Add the garlic and mushrooms and saute for a few minutes till mushrooms are soft.

Mix the sauteed mushrooms and garlic with the beans and place in a baking dish. Spoon the cream mixture over the beans and gently pat it down into the layers. Spread the almonds over top.

Bake at 375 till you see bubbles in the center - 30 to 40 minutes.