Green Bean Casserole Moderne

Adapted from Sara’s Secrets for Weeknight Meals by Sara Moulton (Broadway Books, 2005)

(Serves 6)

• 1 large white onion, sliced, about 2 cups
• 1 tablespoon vegetable oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 8 ounces haricots verts or green beans, trimmed
• 3 tablespoons unsalted butter
• 2 tablespoons chopped shallots
• 1 garlic clove, finely chopped
• 12 ounces mixed shiitake (stems removed) and white mushrooms or any assortment of mushrooms, cleaned and chopped
• 2 teaspoons rinsed and dried fresh thyme or 2/3 teaspoon dried
• 3 tablespoons unbleached all-purpose flour
• 2 cups skim milk, heated
• 4 ounces low-fat sharp Cheddar cheese, grated (about 1 cup)

• 1. Bring a large pot of salted water to a boil. Preheat the broiler to high. Grease a shallow 2-quart baking dish.
• 2. Toss the onion in a bowl with the vegetable oil, salt, and pepper. Spread the onion on a baking sheet and place under the broiler, about 5 inches from the heat source. Broil until the edges begin to brown, about 8 minutes. Set onion aside. Reduce oven to 375°F.
• 3. Add the haricots verts to the boiling water and cook for 2 minutes; drain immediately and pat dry.
• 4. Melt the butter in a large skillet over medium-low heat. Add the shallots and garlic and cook for 2 minutes. Discard the shiitake stems; slice the shiitake caps and the white mushrooms. Turn the heat up to medium; add all the mushrooms and the thyme and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated. Sprinkle flour over the mushrooms and cook, stirring, for 2 minutes.
• 5. Add the milk gradually, whisking constantly. Bring the mixture to a boil and simmer for 3 minutes. Stir in the haricots verts and half the cheese; season with salt and pepper to taste.
• 6. Transfer the mixture to a baking dish. Top with the remaining cheese and the broiled onion rings and bake until hot and bubbling, about 25 minutes.

Nutrients per serving:
Calories: 179
Fat: 7g
Cholesterol: 211mg
Carbohydrate: 19g
Sodium: 324mg
Protein: 10g
Total dietary fiber: 2g

March & April 2008

Photographer: Judd Pilossof

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