As fall progresses and the holidays get closer, it’s time to start planning meals. For me, this is not a daunting thing to do, it is really fun for me. I am a planner at heart. A list maker, researcher, spreadsheet filler outer.
One of my favorite things is putting little spins on traditional elements of a classic holiday dinner and these caesar green beans are replacing green bean casserole in my house this holiday season.
Fresh green beans tossed in a garlicky, lemony cream pan sauce with some parmesan and a crispy shallot topping. This is like a modern, light, but incredibly flavorful twist on the ol’ classic cream based green bean casserole. It brings the nostalgic vibes in a cool new dish.
Let’s get started…
Begin by prepping 16 ounces of fresh green beans. Trim off the ends and thoroughly wash them.
Gather some butter, 2 cloves of garlic, 1/2 cup of heavy cream, 2 teaspoons of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce, a few cracks of black pepper and about 1/3 cup of finely shredded parmesan.
Now that the green beans and pan sauce elements are ready to go, its time to whip up a batch of crispy shallots.
Sure you could grab a bag of store bought crispy onions, but my crispy shallot recipe is super simple and ready in about 15 minutes. Plus, they are on a whole nother level flavor and texture wise than the store bought ones.
Use a mandolin to very thinly slice a few shallots, lightly toss them in all purpose flour and fry them in a few inches of neutral oil until they are golden brown and crisp.
Generously salt them and set them aside while you make the green beans.
Bring a big pot of water to a boil and boil the green beans for about 5 minutes, just until they are starting to get tender and then drain them and set them aside for now.
Place a skillet over medium heat and add 2 tablespoons of butter and 2 cloves of finely minced garlic. Cook the garlic while stirring for about 60 seconds and then add 1/2 cup of heavy cream, 2 teaspoons of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce and a few cracks of black pepper. Bring the sauce up to a simmer and then add in your drained green beans.
Toss the green beans in the sauce, add about 1/3 cup of grated or finely shredded parmesan (feel free to measure with your heart here) and toss everything around again.
Transfer the skillet off of the heat and add a layer of your crispy shallots and a little more parmesan… Pro tip: There is no such thing as too much parmesan, so sprinkle confidently.
If you are looking for a great side dish that brings a light, modern and flavorful twist to the nostalgic classic green bean casserole then you should definitely give these caesar green beans a try!
From that salty, citrusy caesar cream pan sauce to the salty crispy shallots and of course the parm… this is a fabulous side dish that would be a delicious addition to any dinner plate.
Caesar Green Beans with Crispy Shallots
Ingredients
- 16 ounces of fresh green beans
Caesar Pan Sauce
- 2 tablespoons of butter
- 2 cloves of garlic, finely minced
- 1/2 cup of heavy cream
- 2 teaspoons of fresh lemon juice
- 1/2 teaspoon of worcestershire sauce
- a few cracks of black pepper
- 1/3 cup of parmesan, grated or finely shredded
Crispy Shallots
- 2 cups of a neutral oil
- 2-3 large shallots, very thinly sliced
- 1/3 cup of all purpose flour
- sea salt
Instructions
Make the crispy shallots…
- Add 2 cups of a neutral oil into a small saucepan and heat to around 350°
- While the oil is warming, thinly slice 3-4 large shallots and toss them in 1/3 cup of all purpose flour
- Loosen the shallots to separate them and shake the excess flour back into the bowl
- Carefully drop the shallots into the hot oil and fry until golden brown and crisp
- Use a slotted spoon or spider to transfer the fried shallots onto a paper towel lined plate and sprinkle with salt
- Set the shallots aside for now
Cook the green beans…
- Bring a large pot of water to a boil and cook the green beans until just tender (about 5 minutes) and then drain and set aside
Make the Caesar sauce….
- Place a skillet over medium heat and add 2 tablespoons of butter
- When the butter has melted, add 2 cloves of finely minced garlic and cook for about 60 seconds stirring consistently
- Add 1/2 cup of heavy cream, 2 teaspoons of fresh lemon juice, 1/2 teaspoon of Worcestershire sauce and a few cracks of black pepper and warm to a simmer
Assemble…
- As soon as the sauce begins to simmer, turn off the heat and add the cooked green beans into the sauce
- Add 1/3 cup of finely shredded parmesan and toss until all of the green beans are coated
- Top with the crispy shallots and additional shredded parmesan
- Serve warm
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