Green Bean Casserole

Method

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1. Toss the shallot slices with the flour and salt. Heat the oil in a small pan to 160°C / 320°F and fry them in three batches for 3 to 4 minutes each, until golden. Drain on kitchen paper; they crisp as they cool.

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2. Bring a large pan of well-salted water to a boil and blanch the beans 4 minutes, until bright green and just tender.

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3. Drain and plunge straight into a bowl of iced water. Leave 2 minutes, then drain thoroughly and pat dry.

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4. Melt the butter in a large pan over medium-high, add the mushrooms in one layer, and leave undisturbed 4 minutes before stirring. Cook 6 minutes more until browned and dry.

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5. Add the onion and cook 5 minutes, then the garlic for 1 minute.

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6. Stir in the flour and cook 2 minutes, then add the stock a third at a time, whisking smooth, followed by the cream.

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7. Simmer 5 minutes until it thickly coats a spoon, then stir in the soy sauce, mustard, salt, pepper and nutmeg.

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8. Fold in the beans and half the fried shallots and tip into a 2.5 litre dish.

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9. Bake at 200°C / 400°F for 20 minutes until bubbling at the edges, then scatter the remaining shallots over and bake 5 minutes more.

   Mark done Start 20 min timer

Chef’s Tips

• The ice bath is not optional. Beans left to cool in their own heat go olive-drab and floppy.
• Fry the shallots first and leave them uncovered. Covered, they steam and go soft.
• Everything but the final bake can be done a day ahead.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roast turkey
• Sage and onion stuffing
• Cranberry sauce

Storage & Reheating

Refrigerated for 3 days. Reheat covered at 180°C for 20 minutes, adding fresh shallots at the end.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.