Food Network UK

Green bean casserole - slimmed

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Ingredients

  • 3 to 4 medium shallots, in their skins
  • 1 1/2 tsp of sea salt, crushed
  • 450g fresh French beans, stemmed, and halved crosswise
  • 1 tbsp extra-virgin olive oil
  • 225g Portabella or other brown mushrooms, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 30g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 3 tbsp plain flour
  • 350ml mushroom, vegetable, or chicken stock (see Cook's Note)
  • 3 tsp fresh thyme leaves
  • Freshly ground black pepper
  • Vegetable cooking spray
  • 70g fresh bread crumbs

Use imperial measurements

Method

How to make Green bean casserole - slimmed

1) Preheat the oven to 200C/Gas Mark 6.

2) Put the shallots (in their skins) on a small baking dish, roast for about 30 minutes, until soft. When cool enough to handle, skin and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop roughly . Set aside.

3) Bring a medium-large saucepan of water to a boil over high heat. Add salt, to taste. Add the French beans, and cook, uncovered for about 3 minutes, until crisp-tender and bright green. Drain in a colander and rinse with cold water then transfer to a large bowl.

4) In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with about 1 teaspoon salt, cook, stirring occasionally, for about 7 minutes, until browned. Add the mushrooms to the beans.

5) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a small saucepan over medium heat. Add the flour and cook, for about 2 minutes, stirring with a wooden spoon, until golden.

6) Slowly Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the stock, increase the heat to high, and bring to the boil.

7) Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 tsp of salt. Reduce the heat to maintain a simmer and cook for about 5 minutes, until thickened, stirring occasionally.

8) Pour the sauce over the vegetables and stir to combine evenly.
9) Spray a 2-litre baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables.

10) Bake uncovered for about 20 minutes, until the sauce bubbles and the crumbs brown.

Cook's Note: For this recipe, make sure you don't use an Asian-style mushroom stock. If you can't find mushroom, a vegetable or chicken stock is a suitable substitute.

Tips: When sauteing mushrooms, salt them right away--they will release moisture and you can use less oil –a Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup of fresh bread crumbs has less calories than a Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup of dried - Roasting whole shallots is an excellent way to cook them using absolutely no fat

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