Name: Blistered green bean casserole with parmesan and rosemary
Ingredients: 800g green beans, trimmed; 3½ tbsp olive oil; 15g picked rosemary; 2 onions (360g), thinly sliced; 6 garlic cloves, thinly sliced; ⅛ tsp ground turmeric; 150ml chicken or vegetable stock; 150ml double cream; 40g parmesan, finely grated, plus 40g shaved with a peeler; 1 tbsp dijon mustard; 50g shop-bought crispy onions; a pinch of sugar (optional); 1 lemon, cut in half; fine sea salt and black pepper

New

Side Autumn

Serves 6-8

Prep 15 min

Cook 45 min

Inspired by the classic Thanksgiving green bean casserole, this version ditches the canned soup for cream, mustard, parmesan, caramelised onion and crispy onion - all things to be thankful for. Make the beans and onions ahead if you like; the rosemary fried onions are also brilliant sprinkled over salads or even hot dogs.

Ingredients

800g	green beans, trimmed
3½ tbsp	olive oil
15g	picked rosemary
2	onions (360g), thinly sliced
6	garlic cloves, thinly sliced
⅛ tsp	ground turmeric
150ml	chicken or vegetable stock
150ml	double cream
40g	parmesan, finely grated, plus 40g shaved with a peeler
1 tbsp	dijon mustard
50g	shop-bought crispy onions
	a pinch of sugar (optional)
1	lemon, cut in half
	fine sea salt and black pepper

Method

Mix the beans with ½ tablespoon of oil. Place a large saute pan on high heat. Once hot, add in a third of the beans and blister for 3-5 minutes, stirring once or twice, until softened and charred in places but still green. Repeat in two more batches, setting the charred beans aside on a tray without overcrowding, so that they cool down quickly.
Reduce the heat to medium and allow the pan to cool slightly. Add in the remaining 3 tablespoons of oil, along with the rosemary, and fry for 2 minutes until crispy, remove with a slotted spoon, leaving the oil in the pan, and set aside to cool in a small bowl.
Add the onion, garlic and turmeric to the pan with ¾ teaspoon of salt and cook for 25 minutes, until the onions are deeply caramelised. Stir in the stock, cream, grated parmesan, mustard and a good grind of black pepper. Cook for 5-7 minutes, until thickened but still saucy. Add in the seared beans, stir well and take off the heat.
Crumble the fried rosemary and mix in the crispy onions, sugar and a pinch of salt.
Serve the beans warm from the pan, or transfer onto a bowl, with lemon squeezed on top. Scatter over half the shaved parmesan and rosemary onions. The remaining, serve on the side.