TAHINI GREEN BEAN “CASSEROLE”
Mushrooms, garlic, and turmeric add depth to this lightened-up classic.
When creating this dish, New York City–based recipe developer Laura Rege was inspired to take the classic green bean casserole in a fresher, more flavorful direction. “It has the traditional green beans and mushrooms,” she says, “but the creaminess comes from an addictive tahini sauce.” Instead of deep-fried onions, she tops it with turmeric pickled onions and crunchy roasted almonds.
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 6 to 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 6 to 8
For the turmeric pickled onions:
- ½ small yellow onion, thinly sliced
- ¼ cup white or cider vinegar
- Sea salt
- 1 teaspoon turmeric
For the Tahini sauce:
- ⅓ cup tahini paste
- 2 tablespoons fresh lemon juice (from about 2 lemons), plus the zest of 2 lemons
- Sea salt
- Freshly ground black pepper
For the vegetables:
- Sea salt
- 1 ½ pounds green beans, ends trimmed
- ¼ cup extra-virgin olive oil
- 1 pound cremini mushrooms, thinly sliced (about 5 cups)
- 2 cloves garlic, minced
- ¼ cup chopped roasted almonds, for serving
Directions
- Make the turmeric pickled onions:
In a small bowl, combine the onion, vinegar, ½ teaspoon salt, turmeric, and ½ cup cold water. Cover and store in the refrigerator while you prepare the rest of the recipe. They can also be made and refrigerated up to one week in advance. - Make the tahini sauce:
In a food processor or blender, purée the tahini paste with the lemon juice and zest until smooth. Gradually add in ½ cup cold water and continue to process until the mixture reaches a pourable consistency. Season with salt and pepper. Transfer sauce to a small bowl and set aside at room temperature, or cover with plastic wrap and store in the refrigerator for up to one week. - Make the vegetables:
Generously salt a large pot of water and bring to a boil. Then, add the green beans, and cook until just tender, about 4 to 5 minutes. Drain and rinse with cold water to cool. Set aside, still in colander. - Heat the olive oil in a large skillet over medium-high. Add the mushrooms and cook, stirring occasionally, until golden, about 5 to 6 minutes. If the mushrooms release any liquid, drain and discard it, then return to the heat. Add the garlic and cook, stirring, 1 minute. Add the blanched green beans and toss with the mushrooms until just warmed through.
- Transfer the green beans and mushrooms to a serving dish and drizzle with the tahini sauce. Drain pickled onions well, and sprinkle over the dressed vegetables. Garnish with almonds and serve.
