MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T. Green Bean Casserole
Categories: Beans, Vegetables, Dairy
Yield: 8 Servings
2 c Chicken broth
2 lb Frozen cut green beans;
- thawed
1 ts Celery salt
Salt & fresh ground pepper
2 tb Unsalted butter
2 tb A-P flour
2 c Heavy cream
1/4 ts Ground nutmeg
6 oz Can store-bought crispy
- onions
Set the oven @ 350 F/175 C.
To a medium lidded saucepan, add the chicken broth, 1 lb green
beans, and 1/2 ts celery salt. Season with salt and pepper. Cover
and bring to a boil over high. Lower the heat to medium-low and
simmer, still covered and stirring occasionally, until the beans
are very tender, about 20 minutes.
About 10 minutes before the beans are done cooking, melt the butter
in a large, oven-safe skillet over medium-high. Add the flour and
whisk until smooth and beginning to turn golden, 1 to 2 minutes.
Slowly add the heavy cream to the flour mixture, whisking
constantly, followed by 1 cup of the green bean broth. Bring to a
simmer, then reduce the heat to medium-low and cook, whisking
occasionally, until thick enough to coat the back of a spoon, 5 to
7 minutes. Stir in the nutmeg and remaining 1/2 ts celery salt, and
season assertively with salt and pepper. (The sauce should taste
overly seasoned at this stage.)
Drain the green beans and add to the sauce. Add the remaining
thawed frozen green beans, season to taste again with salt and
pepper, if needed, and stir to combine.
Transfer the creamy beans to a 2 qt casserole dish or keep in the
skillet. Top with the crispy onions. Bake until golden brown on
top, about 10 minutes. Let sit to cool and set before serving, at
least 5 minutes.
Recipe by Eric Kim
Recipe FROM:
https://cooking.nytimes.com
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