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"Chopped" judge and chef Amanda Freitag, who has a cooking series titled "Easy AF" on her Instagram and website, shares her lighter, fresher spin on the classic Thanksgiving green bean casserole. The beans—paired with browned butter, toasted almonds and fried shallots—still have loads of flavor and texture, and you won't miss the cream of mushroom soup! The homemade fried shallots are more work than opening a can of fried onions, but they make a big difference in the finished dish.
For more Thanksgiving sides, check out Amanda's Mashed Sweet Potatoes with Toasted Meringue and Rach's Rainbow Broccoli.
Ingredients
- 2 cups canola oil, for frying shallots
- 5 shallots, sliced into thin rings
- Kosher salt and cracked black pepper
- 8 tablespoons (1 stick) unsalted butter
- 1 cup raw, unsalted sliced almonds
- 1 pound string beans, trimmed and blanched
Yield
Serves: 4
Preparation
Place the canola oil in a small pot and add half of the shallot rings (in the cold oil). Turn the heat to medium-high and cook, stirring occasionally, until the shallots are brown and crispy. Transfer with a slotted spoon to a paper towel-lined plate, season with salt and your favorite spice, if you like, and set aside.
In a 14-inch saute pan, heat the butter over medium-high heat until foamy and light brown. Add the almonds and remaining shallots and let them toast in the butter for a minute or two, stirring occasionally.
Add the blanched green beans and, using tongs, toss them around in the butter mixture. Season with ¼ teaspoon salt and a crack of black pepper.
This dish is great served family style on a large platter. Pile the green beans on the platter, top with the almond, shallot and brown butter mixture, then scatter over the fried shallots.