Haricots Verts Casserole

Haricots Verts Casserole
Haricots Verts Casserole
Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple, which is topped with crispy shallots.Eilon Paz

Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple from Thomas Keller's Bouchon Bistro in Yountville, California. A riff on the American classic, this recipe swaps the green beans for slender French-style haricots verts and the canned mushroom soup for a from-scratch mushroom cream sauce. The whole thing then gets a topping of crispy shallots before baking. This recipe first appeared in our November 2014 issue with the story Holiday for the Heroes.

Haricots Verts Casserole
Sherry vinegar balances the rich mushroom cream sauce in this Thanksgiving staple of tender French-style green beans topped with crispy fried shallots.
Yield: serves 8-10

Ingredients

  • 2 12 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 34 cups heavy cream
  • 8 sprigs thyme
  • 2 cloves garlic, smashed
  • 1 12 tbsp. sherry vinegar
  • 3 shallots, thinly sliced
  • 12 cup flour

Instructions

  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.