![]() Place into the oven and bake until bubbly, approximately 15 minutes. Total: 31 min Prep: 15 min Cook: 16 min Yield: 6 servings, serving size 1/2 cup Nutrition Info Save Recipe Ingredients Deselect All 1 pound fresh green beans, trimmed and cut into 1 inch. Remove from the heat and stir in 1/4 of the onions and all of the green beans. 1 pound green beans (rinsed, trimmed and cut in half) Sea salt and black pepper 2 Tbsp vegan butter or olive oil 1 medium shallot (minced) 2 cloves garlic (. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Decrease the heat to medium-low and add the half-and-half. ![]() Sprinkle the flour over the mixture and stir to combine. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. ![]() While the onions are cooking, prepare the beans. Once done, remove from the oven and set aside until ready to use. Toss the onions 2 to 3 times during cooking. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.
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