A golden roast turkey, creamy mashed potatoes, rich pumpkin pie – there are some things you just can’t leave off your Thanksgiving table. While many families have sacred recipes for their holiday staples, it can also be fun to try a fresh new take on your favorite dishes. After all, cooking – and eating – is one of the best parts of the holiday season!
One of Orange Beach Concierge Chef David Pan’s favorite holiday recipes does just that with a spectacular spin on the beloved green bean casserole. Created by the talented Thomas Keller of Bouchon Bistro, the dish is a dynamic blend of Haricots Verts, made-from-scratch mushroom soup, and crunchy shallots.
It takes a little more time to prepare than the original version, but you’ll find the work worth it when you treat your entire table to love at first bite!
Haricots Verts Casserole Recipe
2 1⁄2 lb. haricots verts or green beans, trimmed
Kosher salt and freshly ground white pepper, to taste
2 cups canola oil
12 oz. white button mushrooms, sliced 1/4″ thick
1 3/4 cups heavy cream
8 sprigs thyme
2 cloves garlic, smashed
1 1⁄2 tbsp. sherry vinegar
3 shallots, thinly sliced
1⁄2 cup flour
1. Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.
2. Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce. (Consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9″ x 13″ baking dish.
3. Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.
Orange Beach Concierge was born out of Chef David and Tillie Pan’s love of hosting a great party, as well as Chef David’s desire to be the very best at his culinary craft. The Le Cordon Bleu Mendota Heights-trained chef invites hundreds of people each year to break bread around the table with family and friends through his award-winning personal chef services. Learn more at OrangeBeachConcierge.com