Green Bean & Almond Casserole
Green Bean & Almond Casserole
1 bay leaf
1 small onion, peeled
480 ml of milk (2 cups)
2 TBS plain flour
150ml of single cream (slightly more than half a cup)
make the sauce. Stud the bay leaf to the onion with the clove,
pressing the clove through the bay leaf and into the onion. Place in a
saucepan along with the milk and the cream. Warm the milk mixture slowly
to a simmer. Remove from the heat, cover and allow to infuse with the
flavours of the studded onion for 15 minutes. At the end of that time,
strain the onion out.
Melt the butter for the sauce in a
saucepan. Add the onions and celery and cook, stirring frequently over
medium heat until softened. Whisk in the flour and cook over low heat
for several minutes.
Whisk in the warm milk and cream, a little at a time, until the mixture forms a
smooth sauce. Allow to cook, over low
heat for 20 to 25 minutes. At the end of that time it should be lovely
and thick. Season to taste
with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
your green beans very well. Fold into the sauce to combine well. Pour
into the prepared baking dish, spreading out in an even layer. Mix
together the bread crumbs, almonds and melted butter. Sprinkle over top
of the green beans.
Note -
You can prepare ahead of time, right up to the topping with the crumbs,
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/11/green-bean-almond-casserole.html
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