Continuing our efforts to make you the superstar of holiday potlucks, we’re sharing a full collection of recipes from 21c chefs that are sure to make you shine! Today, we’re whipping up a modern take on traditional green bean casserole from Chef Jason Campbell of Mary Eddy’s Kitchen x Lounge.
Jason Campbell’s Green Bean Casserole
2 shallots, one chopped, one thinly sliced
¼ cup tehina
¼ cup cider vinegar
Pinch black pepper
¼ cup olive oil
4 cups green beans, trimmed and cut into 1in pieces
1 ½ cups quartered crimini mushrooms
¼ cup canola oil
4 garlic cloves thinly sliced
2 teaspoon lemon juice
2 tablespoon chopped fresh dill
Combine chopped shallot with tehina, vinegar, black pepper, and pinch of salt in a food processor and puree. If the mixture gets thick just add a bit of ice water to thin back out, season with more salt if needed.
Heat olive oil in a large skillet, once hot add mushrooms and seat until golden brown, add shallot and cook until soft, add green beans and cook until tender, one tender transfer to a bowl with a slotted spoon, discard any extra oil, keep in a warm spot.
In a small sauce pan over high heat, add canola oil, and garlic stir until the garlic turns golden brown, the garlic will continue to cook a bit after removing it from the oil, so you can take it off when the garlic hits a light golden brown, and drain on paper towels and season with salt.
Making sure green bean mixture is warm, mix with tehina sauce, adjust seasonings if needed. Spoon mixture onto a platter, drizzle with lemon juice and zest of one lemon, add chopped dill and add crispy garlic. If you don’t want to use the garlic, feel free to use the old school crispy onions strings!