Welcome to part two of my Thanksgiving mini series! This year I wanted to compile a few simple, delicious, and trustworthy recipes that anyone interested in hosting a Thanksgiving feast could look to for guidance. Today's post is about making glazed carrots and green bean casserole from scratch.
In case you missed it, here's Thanksgiving Pt. 1 - Coffee Cake + Roast Chicken
Adapted from Mastering the Art of French Cooking, Vol. 1 by Julia Child
2 lbs carrots, peeled
2 cups beef stock
3 Tbsp brown sugar
8 Tbsp unsalted butter, cut up
salt and pepper, to taste
1 Tbsp fresh parsley, chopped (optional)
For the carrots: In a saucepan that has a lid, place the carrots, pour in the beef stock, and sprinkle with brown sugar. Arrange the pieces of butter across the pan and add a pinch of pepper.
Set the saucepan over medium heat and cover. Bring to a boil and allow to cook for about 40 minutes, or until the carrots are tender and the liquid has reduced to a syrupy glaze.
NOTE: After the first 25 minutes or so, watch the carrots carefully to make sure they don't burn!
To serve: Turn the carrots into a warm platter or serving dish and sprinkle with chopped parsley
Green Bean Casserole
Adapted from All-Time Best Thanksgiving Recipes by Cook's Illustrated
1 1/2 cups bread crumbs
2 Tbsp unsalted butter, cut into 1/4" pieces
1/4 tsp salt
1/8 tsp pepper
2 Tbsp dried onion flakes
Green Beans & Sauce
2 lbs green beans, trimmed and halved crosswise
3 Tbsp unsalted butter
1 lb mushrooms, diced into 1/2" pieces
3 garlic cloves, minced
salt and pepper
3 Tbsp all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream
For the topping: In a medium sized mixing bowl, combine the breadcrumbs, butter, salt, pepper, and onion flakes. Using your fingers, gently rub the pieces of butter into the mixture until all butter has been incorporated. Set aside.
For the green beans & sauce: Preheat the oven to 425 degrees Fahrenheit and adjust oven rack to middle position. Pour 4 quarts of water and 2 Tbsp salt into a Dutch oven or large pot and bring to a boil. Add green beans and cook until soft and slightly overdone but not mushy, about 9 minutes. Drain green beans into a colander and rinse with cold water to stop the cooking. Set aside to drain and dry.
In a large 12 inch oven-safe skillet or saucepan, melt the butter over medium-high heat. Once butter has melted and foam subsided, add the mushrooms, garlic, 1 tsp salt, and 1/8 tsp pepper. Cook until mushrooms have released their juices and the liquid has evaporated, about 6 minuted. Add the flour and stir constantly for 1 minute. Add the broth, stirring constantlyand scraping up any coagulated bits that may have adhered to the sides and bottom of the pan. Bring to simmer and add the cream. Reduce heat to medium and simmer for about 12 minutes or until sauce has reduced to 3 1/2 cups. Season with 1/2 tsp pepper and salt to taste.
To assemble: Add green beans to cream sauce and gently toss until evenly coasted. Spread evenly across skillet or if using a baking dish, turn contents into baking dish and spread. Sprinkle with the breadcrumb topping and baking in the lower third of the oven until the topping has become golden brown and the sauce is bubbling around the edges. Serve immediately.