Vinology's grown-up, green bean casserole - New York News

Vinology's grown-up, green bean casserole

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Get this recipe courtesy of chef Jim Leonardo from Vinology Wine Bar and Restaurant in Ann Arbor and Royal Oak.
Serves 8

Ingredients:
2 lbs French Green Beans, trimmed
6 qts Boiling water in non-reactive pot
4 qts Ice water for shocking green vegetable
2 lbs Cremini and Shiitake mushrooms
1/2 C Freshly chopped Thyme
¼ C Freshly chopped parsley
4 ea Finely minced Shallots
¼ lb      Butter because it's awesome
1 C Caramelized Onions
1 lb Soft cooked Parsnip
4 oz Grated Parmesan Cheese
2 ea Parsnips, stripped for frying
2 qts Rice Bran Oil for frying and sautéing
½ gal 2% Milk

Method:
Salt & Pepper and Nutmeg, freshly ground, to taste
Blanch and shock green beans while sautéing mushrooms in rice bran oil
Puree soft cooked parsnips and half the caramelized onions with the milk
Sauté shallots and herbs with blanched green beans and mushrooms in butter
Add sauce and cheese to mixture and bake in a casserole dish
Fry Parsnip strips at 310 degrees F.
Top finished Casserole with crispy fried Parsnips

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