Here's Patch's favorite iteration of this classic Thanksgiving holiday recipe, . Have another one to share? Let us know in the comment section below!
- 2 pounds green beans, trimmed
- 2 tablespoons butter
- 1 bunch scallions, white and green parts thinly sliced separately
- One 10-ounce package sliced mushrooms
- Salt and pepper
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup crushed potato chips or French's French fried onions.
- Fill a medium skillet with enough water to reach a depth of half an inch.
- Bring to a boil, then add the green beans.
- Lower the heat, cover and simmer, until crisp-tender, about four minutes.
- Drain in a colander and rinse with cold water until cool. Transfer to a serving dish.
- Using the same skillet, melt the butter over medium heat.
- Add the scallion whites and mushrooms. Season with salt and pepper and cook, stirring, until golden-brown, about four minutes.
- Stir in the flour for one minute (the mixture will be dry). Gradually stir in the chicken broth and cream until thickened.
- Season with salt and pepper, sprinkle with the scallion greens and remove from the heat.
- Spoon the sauce over the green beans and sprinkle the potato chips or fried onions on top.
Buy your ingredients at the West Hollywood Farmers' Market, held every Monday (rain or shine) from 9 a.m. to 2 p.m. at Plummer Park, 1200 N. Vista St.