A while back a friend of mine introduced me to Victoria Taylor Gourmet Spices and Seasonings... my life hasn't been the same since (thanks January, you are the best!). She introduced me to a world of flavors I never knew existed and for that I am eternally grateful.
Right now you many be thinking, 'but they are just spices', and while you would be correct in theory, you are wrong in practice (reality... you know what I'm getting at). There is something about these spices, they are... special...extra flavorful... magical even. Sprinkling the herbs de provence over potatoes or eggs, or really anything at all, will change your life... seriously. I'm hooked and I don't care who knows it.
While sampling the herbs and spices I came across a jar of shallots. They were sweet, savory, perfectly dried; I had to have them! The moment the little flakes connected with my tastebuds I was inspired, excited even. I needed to make green bean casserole STAT!
I haven't had green bean casserole in who knows how long because, well, French's aren't exactly conducive for those of us with more particular digestive systems or those of you with clogged arteries (no accusations or judgement here). The shallots brought back memories of holiday dinners spent gorging myself on green bean casserole, it was my absolute favorite! Who can blame me!? Top anything with fried onions and I probably would have eaten it... come to think of it, I am 90% sure that is how my mom finally got me to eat tuna noodle casserole (yes, casseroles were big in our house hold, it was the 90s and I am from the mid-west, we didn't know any better ok!?). That being said, dried shallots are a perfect alternative to canned, fried, onion strings, and my version of 'creamed soup' is definitely less artery clogging than Cambells cream of mushroom.
Let's get started shall we?
-GREEN BEAN CASSEROLE-
What you will need:
Preheat the oven to 350 degrees F
1 lb fresh green beans, rinsed with ends snapped off
1/2 small head cauliflower, chopped
8 oz chicken or vegetable stock (I used chicken because it is what I had on hand)
1-2 tbsp Victoria Taylor Shallots
salt and pepper to taste
Boil green beans until mostly soft, drain.
In a separate pot, combine cauliflower and stock. Cook until cauliflower is soft. Place the cauliflower and broth into a vitamix, food processor or blender and puree until smooth.
Pour the green beans into a shallow baking dish, cover with your cauliflower puree. Sprinkle with salt, pepper, and dried shallots. Bake at 350 for 10-15 minutes, until the edges are golden.
This is not my moms green bean casserole.... nothing ever will be. There is something magical about canned green beans doused in canned soup, covered with fried onions... however, all the preservative and additives that make it so damn delicious aren't so magical for your health and digestive system (if you follow me).
This dish is going on my holiday roster without question. I am a FAN. Now... it could use a little tweaking, so if you have any recommendations holler at your girl (...that is me... I'm your girl).