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Blistered green bean casserole with parmesan and rosemary

Creamy, silky green beans with crispy edges and rosemary bite
Caramelized onion-parmesan sauce clings to every forkful
Topped with crunchy onions for a comforting, craveable finish

side dish ⏱ 60 min 290 kcal / portion 24.0 g carbs / portion (estimated) glutenmilkmustard 🔗 Original source

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Blistered green bean casserole with parmesan and rosemary
v5 · rb0e705f985 20260727Z1751 Blistered Green Beans 🥗 800 g green bean 3½ tbsp olive oil 15 g rosemary 1 piece lemon sea salt to taste black pepper to taste 🔪 trim and mix green beans with olive oil 🍳 ⏱ 3-5 min blister beans in a hot saute pan in batches, stirring once or twice ⏳ cool charred blistered beans on a tray 🍳 ⏱ 2 min reduce heat, add remaining olive oil and fry rosemary until crispy, then cool ⏱ 25 min caramelise onion and garlic in the pan with turmeric and salt (3/4 tsp) 🍳 ⏱ 5-7 min simmer onion sauce with chicken stock, double cream, grated parmesan, dijon mustard and black pepper until thickened but still saucy 🍳 stir seared/blistered beans into the sauce and take off the heat 🌀 crumble fried rosemary and mix in crispy onions, sugar, and a pinch of salt 🍳 serve warm, squeeze lemon on top, and scatter over half the shaved parmesan with rosemary crispy topping 🍽 serve remaining shaved parmesan and rosemary crispy topping on the side 🌀 mix lemon juice and season with fine sea salt and black pepper 50 g crispy onion sugar to taste 360 g onion 6 pieces garlic clove ⅛ tsp turmeric 150 ml chicken stock 150 ml vegetable stock 150 ml double cream 80 g parmesan 1 tbsp dijon mustard crispy onion, sugar sea salt onion, garlic clove, turmeric
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Preparation steps

  1. trim and mix green beans with olive oil
  2. blister beans in a hot saute pan 3-5 min in batches, stirring once or twice
  3. cool charred blistered beans on a tray
  4. reduce heat, add remaining olive oil and fry rosemary 2 min until crispy, then cool
  5. caramelise onion and garlic in the pan with turmeric and salt (3/4 tsp) for 25 min
  6. simmer onion sauce 5-7 min with chicken stock, double cream, grated parmesan, dijon mustard and black pepper until thickened but still saucy
  7. stir seared/blistered beans into the sauce and take off the heat
  8. crumble fried rosemary and mix in crispy onions, sugar, and a pinch of salt
  9. serve warm, squeeze lemon on top, and scatter over half the shaved parmesan with rosemary crispy topping
  10. serve remaining shaved parmesan and rosemary crispy topping on the side
  11. mix lemon juice and season with fine sea salt and black pepper

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