Cooking Instructions
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Step 1
Combine the
All-Purpose Flour (60 g)
,
Water (120 mL)
,
Egg (1)
,
Garlic Salt (6 g)
, and
Ground Black Pepper (1 g)
and mix until combined.
Step 2
Add enough
Oil (as needed)
to a skillet to cover the bottom by 1/2" (use a high heat oil preferred for frying) and heat to medium-high heat.
Step 3
Add the
Onion (1)
to the batter then transfer to the hot oil, being careful not to crowd the pan. Cook 2 minutes on one side or until crispy and brown.
Step 4
Flip and cook 2 minutes on the other side. Transfer to a baking sheet lined with paper towels, and repeat until all onions are finished.
Step 5
Add to a low heat oven to keep warm.
Step 6
For the casserole, preheat the oven to 400 degrees F (200 degrees C).
Step 7
Prepare an ice bath and set aside.
Step 8
Bring a large pot of water to a boil and add
Kosher Salt (20 g)
. Add the
Green Beans (680 g)
and cook until bright green and crisp, 3-4 minutes.
Step 9
Immediately transfer to an ice bath and allow to cool. Drain and reserve until needed.
Step 10
Heat the
Butter (15 g)
and
Olive Oil (30 mL)
in a large skillet over medium high heat. Add the white part of the
Leeks (4)
and
Button Mushrooms (225 g)
and cook until soft and tender, about 5 minutes. Have
Dried Thyme (to taste)
,
Ground Nutmeg (1 pinch)
,
Sage Leaves (4)
out and ready and season with a sprinkle of each.
Step 11
Add the
Garlic (2 cloves)
and cook until fragrant, about 30 seconds.
Step 12
Add
All-Purpose Flour (15 g)
and toss to combined. Cook for one minute, then pour in the
Chicken Broth (360 mL)
. Increase the heat and simmer to thicken, stirring occasionally.
Step 13
Stir in the
Heavy Cream (120 mL)
. Taste and adjust seasonings.
Step 14
Stir in the green beans and a quarter of the fried onions. Transfer to a baking dish and bake for 15 minutes or until bubbly.
Step 15
Top with the reserved onions and eat away!
