Green Beans with Crispy Shallots
A fresh, from-scratch take on green bean casserole. Blanchedgreen beans get tossed in browned butter and garlic, then topped with realfried shallots for crunch, no canned soup required.
Ingredients
- 1 pound fresh green beans, trimmed
- 3 large shallots, peeled and sliced thin (about1/16 inch)
- ½ cup neutral oil for frying (grapeseed orsimilar)
- 2 tbsp kosher salt, divided
- 2 tbsp butter
- 1 clove garlic, minced
- Black pepper, to taste
- Lemon, for squeezing (optional)
Instructions
- Bring a large pot of water to a boil with 1 tablespoon salt. Blanch the green beans for 2 to 3 minutes until bright green and just tender.
- Drain and shock the beans in an ice water bath for 5 minutes, then drain and pat dry.
- Slice the shallots thin and even. Place them in a cold skillet and pour the oil over them.
- Turn heat to medium-low and fry, stirring occasionally, for 12 to 18 minutes until light golden brown.
- Remove shallots to a paper towel lined plate immediately, even if they look slightly underdone.
- Wipe the skillet, melt butter over medium heat, and cook the garlic for 30 seconds.
- Add the blanched beans and cook 2 to 3 minutes until warmed through. Season with remaining salt and pepper.
- Plate the beans, top with crispy shallots, and add a squeeze of lemon right before serving.
Notes
Assemble right before serving so the shallots stay crisp. Fried shallots keep at room temperature in an airtight container for about 3 days.