Caesar Green Beans with Crispy Shallots
A light, modern twist on the classic green bean casserole with fresh green beans tossed in a salty, lemon cream pan sauce and topped with shredded parmesan and crispy shallots.
Servings: 8
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