Green Beans with Crispy Shallots and Herbed Cornbread Croutons
Diana Yen is the cookbook author and food stylist behind The Jewels of New York. Below, she shares some nifty shortcuts to jazz up your favorite Thanksgiving recipes that not only taste delicious, but they’re easy on your wallet, too. Tune in this week for more budget-friendly dishes!
Green Beans with Crispy Shallots and Cornbread Croutons that’s Thanksgiving worthy. (Photo: Diana Yen)
Green Beans with Crispy Shallots and Herbed Cornbread Croutons
Serves 6
This cost-savvy recipe uses the leftover cornbread from the stuffing to make crunchy croutons to go over classic green beans. Toss in crispy fried shallots, and you’ll have a decadent vegetable dish that’s Thanksgiving worthy.
Prep: 15 minutes
Total Time: 60 minutes
For the cornbread croutons:
½ cup cornbread (leftover from stuffing), roughly crumbled
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh sage
3 tablespoons extra-virgin olive oil
For the crispy shallots:
1 cup vegetable oil
2 medium shallots, peeled and thinly sliced
Salt
For the beans:
Salt and pepper
1 ½ pounds green beans, trimmed
1 tablespoon olive oil
1 tablespoon butter
*Ingredients totaled to $3.84. Prices based on http://www.peapod.com location in Milwaukee. WI.
Make cornbread croutons:
Heat the oven to 375 °F.
In a large bowl, toss the cornbread crumbles with the rosemary, sage, and olive oil. Spread onto a baking sheet and bake just until golden, 15-20 minutes. Remove from the oven and set aside to cool.
Make the crispy shallots:
Place the vegetable oil in a small saucepan over medium heat. Add the shallots and cook, stirring occasionally for 15 minutes, until golden brown. Drain the shallots on paper towels and sprinkle lightly with salt. The shallots will crisp up as they cool.
Make the beans:
Bring a stockpot of water to a boil and season with salt. Fill a large bowl with cold water and ice.
Add the green beans to the boiling water and cook until they start to become tender and bright green, but stay crisp, 3 to 4 minutes. Drain the beans and plunge into ice water. Drain the beans.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the green beans, season with salt and pepper, and cook, stirring occasionally for 2-3 minutes, or until the green beans are warmed through. Transfer the green beans to a serving platter and sprinkle with cornbread croutons and crispy shallots.
This cost-savvy recipe uses the leftover cornbread from the stuffing to make crunchy croutons to go over classic green beans. (Photo: Diana Yen)
More side dishes that will steal the show this Thanksgiving:
Giada’s Brown and Wild Rice Dressing with Mushrooms and Brussels Sprouts
Smashed Root Vegetables from ‘Happy Cooking’
