Actually, I modified this from Alton Brown so I really can't take the credit but here it is (and quite yummy too I might add)
Ingredients
For the topping:
POTATO CHIPS!!!! Trust me ☺
For beans and sauce:
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons white rice flour
• 1 cup chicken broth (we use organic)
• 1 cup half-and-half (we use whole goat milk)
Directions
Preheat the oven to 475 degrees F.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. 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. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Top with the remaining potato chips. Place into the oven and bake until bubbly, approximately 15 minutes.
Sounds really really good. I wonder if it could be made with soy milk instead of goats milk. I have to try this this weekend.
ReplyDeleteAllergy Mum - http://allergymum.blogspot.com/