Vinology's grown-up, green bean casserole - FOX 10 News |

Vinology's grown-up, green bean casserole

Posted: Updated:

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

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

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

Powered by WorldNow

511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices