This is my alternative to traditional Thanksgiving green bean casserole and I hope you enjoy it as much as I do! 1 lb fresh green beans or haricot vert
1 tbsp extra virgin olive oil or safflower oil (best not to ever heat olive oil, but I like a splash for taste)
2 tbsp minced shallots
1/3 cup finely chopped red bell pepper (optional--adds great flavor and color)
1 tbsp all-purpose flour
2/3 cup milk
2 tbsp sherry
1/3 cup finely shredded fresh asiago cheese
1/8 tsp salt
fresh ground black pepper
1 cup toasted slivered almonds
Trim green bean ends and snap in half, wash, then steam in large saucepan over 1 inch boiling water until tender about 10 minutes. Heat oil in saucepan over medium heat. Add shallots (and red pepper if including) and cook until starting to brown about 3 minutes. Sprinkle flour until combined, Whisk in sherry and milk, bring to a simmer, whisking constantly. Reduce heat to med-low and simmer, stirring often until thickened and bubbly. Remove from heat, stir in cheese, salt and pepper. Spoon over green beans in shallow baking dish, mixing in 1/4 of the toasted almonds. Dress the top with the rest of the almonds and serve immediately. If making ahead, can be kept warm and heated in the oven as the flavor really sets in.
Recipe by Liz Young, CSA Manager