Green Bean Casserole with Celery Root and Bacon
By TrayH
Ingredients
- ~For the Bechemel:
- 4 cups green beans, trimmed
- 4 slices of thick-cut bacon
- 1 1/2 cups button mushrooms
- 1/2 piece celery root
- 4 tablespoons unsalted butter
- 1/2 onion peeled, and chopped
- 1/2 cup plus 2 tablespoons all-purpose flour
- 4 cups whole milk
- 2 tablespoons Whole grain mustard
- A couple sprigs parsley, chopped
- 1 box French’s Fried Onions
- Italian seasoned breadcrumbs
Details
Adapted from rachaelrayshow.com
Preparation
Step 1
* Preheat oven to 350°F.
* Wash then blanch green beans. Cut beans in half, place in casserole dish and set aside.
* Cook bacon until crispy. Set on plate with paper towel to let oil drain.
* In the same pan, blister button mushrooms until golden brown. Dice bacon and slice button mushrooms in half. Reserve cooking oil.
* Crush fried onions and bread crumbs into medium-sized bits and reserve.
~For the béchamel:
* Rinse the celery root and cut off dirty part.
* Chop the white interior into 1/2-inch cubes.
* Melt the butter in the same saucepan you used to cook the mushrooms and bacon over medium heat.
* When the butter is melted, add celery root and onions. Cook until vegetables start to become tender, about 10 minutes.
* Add flour and stir until mixture is thick.
* Continue to stir, slowly pouring in milk.
* Turn the heat up while constantly stirring until mixture begins to boil.
* Reduce heat to low and cook about 20 minutes; scrape bottom of pan occasionally to prevent burning.
* Remove from heat and allow to cool.
* Once mixture is cool, add whole grain mustard and purée mixture with an immersion blender.
* Pour the mixture into casserole dish with green beans and fold in bacon, blistered button mushrooms and parsley.
* Place the mixture in oven for about 20 minutes until hot.
* Cover casserole with onion crumble and place back in oven 5 minutes or until golden brown.
* Remove and serve.
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