Green Bean’s Au Poivre & Crispy Shallot’s
This baby is just as iconic as the green bean casserole we know and love except - we are stepping it up a notch ! By replacing the cream of mushroom soup with a bougie french inspired Au Poivre sauce made by sauteing shallots and garlic in a bit of butter and coarse black pepper with fresh thyme. Deglazing with a bit of brandy before bringing it all together with the full fat coconut milk. With shallots that are sliced thin, coated in flour and cornstarch and fried for maximum crispiness.
Green Bean’s Au Poivre & Crispy Shallots
*Serves approximately 4 *Ingredients
400 grams - fresh green beans
125 g - mushrooms ( I used an assortment mix )
1 tbsp - grapeseed oil
1 tbsp - vegan butter
1 shallot - thinly sliced
3 tbsp - chopped garlic
1 tbsp - black peppercorns
1/2 tbsp - fresh thyme
1/2 cup - brandy or sherry
1 1/2 cup - full fat coconut milk
1/4 cup - fresh lemon juice
1 tbsp - cornstarch + 1/4 cup water ( slurry )
Crispy Shallots
2 shallots
1/4 cup - all purpose flour
2 tbsp - corn starch
Tools / Equipment you will need
A cutting board
Chef knife
Scale
Pasta strainer
A large pot
A large bowl
A sauce pan
A pot with oil for deep frying
A mandolin
Instructions
Step 1 - Gather all ingredients & prep the green beans
There is nothing worse than going to make something and realizing you don’t have the stuff ! Gather all the essential mise en place and get started by getting a pot of water boiling on the stove and by prepping the green beans by cutting off the ends on both sides.
Step 2 - Blanch the green beans
Grab a large bowl and fill it with ice water and set to the side. Add the green beans to the boiling water for about a minute or 2 and then strain them out and add them into the ice water. This shock between the hot to cold water will help them be more crisp and vibrant. Once the green beans are nice and shocked just let them hang out to the side.
Step 3 - Make the Au Poivre Sauce
First things first, we are going to need 1 tablespoon of fresh coarse black pepper. You can do this in a pestle and mortar or in a small food processor.
Grab a sauce pan or sauté pan and bring the heat up to a low medium heat. Add in a bit of oil and add in the mushrooms and allow them to cook till crispy and really get some color and texture before removing from the pan. Just set the mushrooms on a plate to the side for now. In the same warm pan, add in a bit of oil and vegan butter, then the shallots and cook until golden then add in the garlic. Once the shallots and garlic are caramelized, add in the fresh thyme and black pepper and stir this around to allow everything to mingle and integrate together. After about a minute or two, add in the sherry or brandy and give it all a little stir. Let the alcohol cook down a bit Gand once it has reduced by half whisk in the canned coconut milk.
Let this come to a low simmer and then whisk in on low heat the cornstarch slurry as well as the lemon juice. Turn off the heat and allow this to sort of carry over cook from the heat of the pot. Lastly, add in the mushrooms that were sauteed in the beginning and set this sauce to the side till we are ready to assemble.
Step 4 - Fry the shallots & saute the green beans
Get a pot or sauce pan that is good for frying and fill it enough to have a shallow little bath of oil to fry the shallots in. While the oil is warming slice your shallots. You can do this by hand with a knife or with a mandolin if you have one. Coat the shallots in the flour and corn starch mixture thoroughly and shake off as much of the excess flour as possible. Once the oil has reached 350 degrees Fahrenheit, gently drop the shallots in the oil and using a pair of tangs, give them a shake around so no pieces are clumped together. Once golden brown they are ready to be fished out and layed over a plate with paper towel.
Now for the green beans, because they have already been blanched all they need is a quick saute. Grab a large saute pan and get it warming up to a medium heat. Add in a touch of oil followed by the green beans a bit of garlic. Saute till they have gotten some color and take off the heat.
Step 5 - Plate & Serve
I typically make this and serve to a group so I like to plate it up family style so its perfect for sharing. Using some tongs on a long plate I first lay down all the green beans followed by spooning over the sauce and then sprinkling over the fried shallots. Enjoy right away and enjoy the left overs for about 3 days in a food safe, air tight container and pop in the fridge.
