1 pound green beans, blanched for 1 and a half minutes and set aside in a small baking pan
2 small yellow onions, small dice
8 oz mushrooms, cut into bite size chunks
1 short sprig rosemary
1 cup sherry
1 pint heavy cream
salt and pepper to taste
Saute the onions and mushrooms in butter and oil until they are sweated and slightly reduced in size. Deglaze the pan with the sherry as darker spots appear. Stir in the rosemary. Add the heavy cream and reduce until the cream is thick and holds a firm stance on the back of a spoon.
pepper and salt to taste
For dressing, mix together:
12 raw snap peas, cut mega thin on a bias
1/2 fresno chili, brunoise-d
1/4 cup good olive oil
1/4 cup red wine vinegar
2 tbsp honey
1 tsp raw garlic, minced
2 green onions
1/4 tsp fresh thyme
For garnish:
fry 12 medium leaves of sage
To finish, set the oven temperature to 450. Pour the cream sauce over the green beans making sure they are smothered in sauce. Blast your casserole in the oven for 8-10 minutes until heated through. Garnish with dollops of your dressing and all those sage leaves.
i know it's not november.
BUT this is still just as good as a side dish to any meal at any time.
funnily enough, i did eat this with turkey breast, sweet potatoes and stovetop dressing...but who am i if not a rebellious traditionalist?
pro tip: the leftover snap pea salsa on avocado toast the next day is *chef's kiss*