As a gift to our readers Jamie Geller has given UNORTHOBOXED two recipes to share with you. This recipe courtesy of Jamie Geller and koshernetwork.com.
Ultimate Green Bean Casserole (Dairy-Free)
Ingredients
Crispy Onions:
1 large onion, sliced very thin
2 cups extra virgin olive oil (EVOO)
Kosher salt
Green Bean Casserole:
Reserved extra virgin olive oil from crispy onions
3 cups sliced mushrooms
2 cups pearl onions, frozen
4 garlic cloves, minced
2 tablespoons all-purpose flour
½ cup dry white wine
2 cups chicken or vegetable broth
1½ pounds fresh green beans, trimmed and cut into 2-inch pieces
Kosher salt
Freshly ground black pepper
Instructions
To make it easier you can skip the homemade crispy onions and use store bought, but if you have the time it really makes the dish.
Crispy Onions Step 1
Line a baking sheet with paper towels.
Crispy Onions Step 2
In a large sauté pan over medium heat, cook sliced onions in EVOO, for 20 to 30 minutes, or until golden brown and crunchy. Take your time with this step; the payoff is crispy, crunchy, oniony goodness.
Crispy Onions Step 3
Transfer crispy onions to prepared baking sheet. Sprinkle with salt; set aside.
Casserole Step 1
Preheat oven to 350°F. Grease a large casserole dish or Dutch oven.
Casserole Step 2
In a large sauté pan over medium high heat, sauté mushrooms in 1 tablespoon of reserved EVOO for 5 to 7 minutes, until golden brown and slightly crispy on the edges. Season with salt and pepper, and transfer to a bowl. Set aside.
Casserole Step 3
Add 1 tablespoon more of reserved EVOO to the pan, and brown pearl onions for 7 to 10 minutes, or until golden brown. Add garlic to the pan and continue cooking for 1 minute, until the garlic has softened slightly and is very fragrant. Transfer onions and garlic to the bowl with mushrooms.
Casserole Step 4
Add 2 tablespoons more of reserved EVOO to the pan and scrape up any brown bits that may be stuck to the pan. Add flour and whisk together with oil. Pour in white wine and cook for 1 minute.
Pour in broth, and whisk into a thick sauce. Add mushrooms and pearl onions back to the pan and stir to combine.
Casserole Step 5
Toss green beans with 1 tablespoon of reserved EVOO, salt, and pepper. Then fold green beans into the sauce. Pour into prepared casserole or Dutch oven, and bake uncovered at 350°F for 20 minutes. Sprinkle crispy onions on top, and continue baking for 10 minutes more.
Casserole Step 6
Remove from oven and cool slightly before serving.