Ingredients
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4 cups fresh green beans
Sauce
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
3 tablespoons
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2 tablespoons flour
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2 cups whole milk
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Vermont Creamery Crème Fraîche
½ cup
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1 tsp salt
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½ tsp black pepper
topping
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½ cup almonds, finely chopped
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½ cup bread crumbs
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2 tablespoons parsley, chopped
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
¼ cup
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Vermont Creamery Classic Goat Cheese Crumbles
½ cup
Directions
- Preheat the oven to 375.
- Start by blanching the green beans. Quickly cook the green beans in boiling water for 2-3 minutes, then drain and plunge the beans in an ice bath to stop the cooking process.Place the beans in a 9 x 13-inch casserole dish. Set aside.
- Next move onto making the cream sauce for the casserole. In a medium saucepan over medium-high heat, lightly toast the flour for 2-3 minutes, which helps cook off some of the flour flavor. Add in the 3 tablespoons of butter and gently whisk to combine into a thick paste.
- Pour in the milk and whisk regularly until the milk thickens and coats the back of a spoon, about 10-15 minutes. Once thickened, add in the crème fraiche, salt and black pepper. Pour the crème fraîche mixture over the green beans and stir to combine.
- In a small frying pan over medium heat, toast the almonds until fragrant and lightly brown. Pour the toasted almonds into a small bowl and set aside. In the warm frying pan, melt ¼ cups of butter and pour over the toasted almonds. To this add the breadcrumbs and chopped parsley and stir well.
- Top with the almond breadcrumb mix and 1/2 cup crumbled goat cheese and bake for 25-30 minutes until warmed through and lightly browned on top.
