Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 375 degrees. Cook beans in enough lightly salted boiling water to cover in a medium saucepan, for 5 minutes or until tender; drain. Transfer beans to a large bowl of ice water; let stand 10 minutes. Drain beans and set aside. Wipe saucepan clean.

2. Step2

   Heat 1 tablespoon olive oil in a 10-inch cast iron skillet over medium-high heat. Add half of mushrooms, onions, and garlic. Cook until mushrooms are tender. Transfer mixture to a large bowl. set aside. Repeat with 1 tablespoon olive oil and remaining mushrooms, onion, and garlic. Season with salt and pepper. Toss beans with mushroom mixture.

3. Step3

   Combine milk, cauliflower, thyme, and nutmeg in same medium saucepan. Cook and stir over medium heat until cauliflower is tender. Blend mixture in batches in a blender or food processor until smooth. 

4. Step4

   Melt butter in same medium saucepan over medium heat; whisk in flour until smooth. Whisk in pureed cauliflower. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in sherry. Add sauce to bean and mushroom mixture, combining well. 

5. Step5

   Heat remaining 1 tablespoon olive oil in cast iron skillet over medium heat. Add shallots. Cook until golden, stirring occasionally. Remove shallots from skillet. Add green bean mixture to skillet; top with shallots and almonds. Bake for 20 minutes or until bubbly.