Green Beans with Crispy Shallots

Green beans are a staple on the Thanksgiving table. Sautéed and topped
with crispy shallots, they are a fresh, lighter take on the traditional casserole
– no oven needed.
 

15 Minutes, 6 Servings
 

Ingredients:

• 4 tbsp. vegetable oil, divided
• 4 large Shallots, sliced thin
• 6 oz. Panera Poppyseed Dressing
• 2 tbsp. butter
• 12 oz. green beans (French haricots verts), ends trimmed
• pinch of salt, with additional salt & pepper to taste

Steps

1. Heat 2 tbsp. vegetable oil in a small sauté pan over medium-high heat. Add shallots and cook, stirring frequently for 10 minutes or until shallots are golden brown and crisp. Remove from pan with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt while still warm.

2. Place poppyseed dressing into a small sauce pan and heat over medium heat until it begins to simmer. Remove from heat and whisk in cold butter until combined.

3. Heat 2 tbsp. vegetable oil in a large sauté pan over medium-high heat. Add green beans and sauté for 5 minutes or until green beans are tender crisp. Drizzle with poppyseed dressing and toss to coat. Season with salt and pepper to taste.

4. Place green beans on a serving platter and sprinkle crispy shallots on top just before serving so they remain crisp.

Or, Try This

• This is a healthier, fresh alternative to the traditional green bean casserole and doesn’t take up precious room in your oven.

• To make this dish even closer to the classic, you can add sautéed mushrooms. Heat 1 tsp. olive oil in a nonstick skillet over medium heat. Add 8 oz. of sliced white or baby bella mushrooms. Sauté for 5 to 6 minutes or until lightly browned. Toss with the cooked green beans and dressing before garnishing with crispy shallots.