I’ve been thinking a lot about Thanksgiving menus lately. Namely because I’m Canadian and we celebrate Thanksgiving in October and not in November. Okay, I lied. We celebrate both. How can you not? I like to think of Canadian Thanksgiving as a wonderful opportunity to try out some new recipes and then make them all over again for American Thanksgiving.
This recipe from Olivia’s newest book, Gluten-Free Entertaining, is sure to make my Thanksgiving menus because it’s a new take on a timeless favorite. And look at it. It looks amazing.
Green Bean and Bacon Casserole
Excerpted from Gluten-Free Entertaining by Olivia Dupin
Canned cream of mushroom soup is full of MSG and gluten! This classic holiday dish is easy to make from scratch and is everything a green bean casserole should be: creamy with tender green beans and a crunchy shallot topping. Bacon only makes it that much better!
¼ cup (60 ml) canola oil
2 tablespoons (16 g) cornstarch
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
2 shallots, thinly sliced into rings
For Green Beans:
1 pound (454 g) green beans
6 strips bacon
1 package (10 ounces, or 280 g) button mushrooms, quartered
½ cup (80 g) diced white onion
3 cloves garlic, minced
3 tablespoons (24 g) cornstarch
1 cup (235 ml) chicken stock
½ cup (120 ml) heavy cream
Salt and pepper to taste
Preheat the oven to 350˚F (180˚C, or gas mark 4). Grease a 9-inch (23 cm) baking/serving dish and set aside.
To make the topping: Heat the canola oil in a small saucepan to 350˚F (180˚C) on a deep-fry thermometer. Mix together the cornstarch, salt, and pepper. Dust the shallots in the cornstarch and fry until crispy and golden, about 3 minutes. Use a slotted spoon to transfer the shallots to a plate
lined with paper towels and set aside until ready to use.
To make the green beans: Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for about 3 minutes (they should still be slightly crisp and bright green). Shock the beans in cold water, drain, and set aside.
In a medium sauté pan over medium high heat, sauté the bacon for about 4 minutes, until it just begins to turn crisp and golden. Drain all of the excess bacon fat except about 1 tablespoon (15 ml). Add the mushrooms to the pan and cook until they have released their juices and have browned, about 5 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the cornstarch and mix to coat everything evenly, then slowly whisk in the chicken stock and cream. Season with salt and pepper and cook until thickened. Mix in the blanched green beans. Pour into the prepared baking dish. Top with the shallots. Bake for 20 to 25 minutes, or until hot and bubbly.
Yield: 6 servings
Don’t like green beans? Get creative and use broccoli, artichokes, brussels sprouts, or cauliflower.