I love the way red chard bleeds into the beans, tingeing them with pink. The herbs add dimension and color to this comforting dish. Read more
Here’s a fresh take on the classic holiday green bean casserole. Gone are the over-cooked green beans and the canned mushroom soup. In their place are lightly steamed, crispy beans with a rich and flavorful sauce. And it all comes together within about 15 minutes. Consider it a deconstructed, and far healthier, version of the original holiday favorite.
1 lb fresh green beans, washed and trimmed
2 tbsp butter
1 shallot, minced
8 oz cremini mushrooms, sliced
1/2 tsp salt
1/4 tsp pepper
3 tbsp dry sherry
1/2 cup heavy cream
1 tsp arrowroot starch
1 tbsp water
Additional salt and pepper to taste
Place green beans in a large pot with a steam basket and fill the bottom with water. Heat over medium-high heat and steam until tender-crisp. Drain.
Meanwhile, melt butter over medium heat in a large saucepan. Add shallot and cook until just translucent, about 2 minutes. Add mushrooms, salt and pepper and saute until golden and fragrant.
Add sherry and let simmer until liquid is reduced by half. Add cream and reduce heat to medium-low. Let gently simmer 5 minutes.
Combine water and arrowroot starch in a small bowl. Add to pan and stir until thickened, about 30 seconds.
Arrange green beans on a serving platter and season with additional salt and pepper to taste. Top with mushroom sauce.
Carolyn Ketchum has teamed up with ASweetLife and low carb food bloggers, Mellissa Sevigny and Maria Emmerich to create a perfect World Diabetes Day dinner. Join us each day this week for mouth-watering recipes. A spectacular dessert recipe will be posted on World Diabetes Day, along with the kickoff of our Le Creuset giveaway. Stay tuned!