Haricot Verts Casserole: Applewood-Smoked Bacon/Crispy Shallots

Name: Haricot Verts Casserole: Applewood-Smoked Bacon/Crispy Shallots
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 453.59 g French haricots vert; 113.39 g apple-smoked bacon, diced; 236.59 ml diced carrot; 236.59 ml diced sweet onion; 236.59 ml diced celery; 9.85 ml chopped garlic; 473.18 ml veal stock; 236.59 ml dry red wine; 14.79 ml flour; 29.58 ml unsalted butter, softened; 1.23 ml freshly grated nutmeg; salt and pepper, to taste; 2 large shallots; 236.59 ml flour; 14.79 ml Old Bay Seasoning; 4.92 ml paprika; 2.46 ml cayenne pepper; salt and pepper

Submitted by Chef #1045341

"The classic Thanksgiving side dish from Gaylord Palms Resort goes upscale in executive Chef Paul Player’s delicious take on the green bean casserole."

Download

Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 4

ingredients

453.59 g French haricots vert
113.39 g apple-smoked bacon, diced
236.59 ml diced carrot
236.59 ml diced sweet onion
236.59 ml diced celery
9.85 ml chopped garlic
473.18 ml veal stock
236.59 ml dry red wine
14.79 ml flour
29.58 ml unsalted butter, softened
1.23 ml freshly grated nutmeg
salt and pepper, to taste
Crispy Shallots
2 large shallots
236.59 ml flour
14.79 ml Old Bay Seasoning
4.92 ml paprika
2.46 ml cayenne pepper
salt and pepper

directions

Heat a large sauté pan over medium heat. Add bacon and sauté until halfway cooked. Stir in carrot, onion, celery and garlic. Sauté until vegetables are golden brown. Add veal stock and red wine, stirring to loosen any browned bits on the bottom of the pan. Simmer until liquid is reduced by half. Sift in flour and stir until smooth. Add haricot verts and simmer until sauce is thick and beans are crisp-tender, 4 to 5 minutes. Slowly stir in softened butter until fully incorporated. Season with nutmeg, salt and pepper. Place in a large casserole dish and garnish with crispy shallots.
Crispy Shallots: Preheat deep fryer to 275 degrees. Thinly slice shallots on a bias to create small matchsticks. In a medium bowl, mix flour, Old Bay, paprika and cayenne. Dredge shallot sticks in the flour mixture until evenly coated. Shake off excess flour and place in deep fryer. Cook just until golden brown. Remove and drain on paper towels, adding salt and pepper while they are still hot.