Green bean casserole is a staple on many Thanksgiving tables. While I have always enjoyed green beans, I was never a fan of the cream soups used to make the standard casserole. This year we have an updated version of the iconic green bean dish!

In this modern take, the beans simmer in a creamy gravy until they are tender. The gravy is inspired by a classic Southern recipe. Shallots and garlic flavor the roux for the gravy. Earthy miso adds some savory depth to it. The finale is a swirl of tangy sour cream and acidic lemon juice, which lightens the richness of the sauce. Like the traditional casserole, French fried onions are used as a topping to add some crunch. This is a perfect side dish for the Thanksgiving table!

Miso Gravy Green Beans (adapted from nytimes.cooking)  Total Time Required: 25 minutes, Yield: 4 servings

Ingredients:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 large shallot, finely chopped shallot
• 2 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 2 tablespoons white miso paste
• 1 pound green beans, trimmed
• kosher salt and black pepper
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• French fried onions, for serving

Directions:

In a deep, medium skillet with a lid, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture is well blended, about 1 minute.

Add the shallot and garlic, and cook, stirring constantly, until they are softened, and the roux is lightly golden, 3 minutes.

Add in the miso, mashing it in until it is well incorporated.

Add in the broth, whisking to combine.

Add the green beans to the pan, season with salt and pepper, and mix well.

Bring the mixture to a boil over high heat, then cover and reduce the heat to medium-low. Cook until the beans are very tender, about 10 minutes.

Uncover the skillet, increase the heat to medium and cook the green beans, stirring occasionally, until the gravy is thickened and coats the beans, about 8 to 10 minutes longer. Turn off the heat, stir in the sour cream and lemon juice, and season with salt and pepper.

Transfer the beans to a large serving platter. Spoon the miso gravy on top and sprinkle the vegetables with fried onions to serve, if desired.

Serve warm.

A new twist on a Thanksgiving classic!  ~Linda

Miso Gravy Green Beans (adapted from nytimes.cooking)  Total Time Required: 25 minutes, Yield: 4 servings

Ingredients:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 large shallot, finely chopped shallot
• 2 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 2 tablespoons white miso paste
• 1 pound green beans, trimmed
• kosher salt and black pepper
• 2 tablespoons sour cream
• 1 tablespoon lemon juice
• French fried onions, for serving

Directions:

In a deep, medium skillet with a lid, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture is well blended, about 1 minute. Add the shallot and garlic, and cook, stirring constantly, until they are softened, and the roux is lightly golden, 3 minutes. Add in the miso, mashing it in until it is well incorporated. Add in the broth, whisking to combine.

Add the green beans to the pan, season with salt and pepper, and mix well. Bring the mixture to a boil over high heat, then cover and reduce the heat to medium-low. Cook until the beans are very tender, about 10 minutes.

Uncover the skillet, increase the heat to medium and cook the green beans, stirring occasionally, until the gravy is thickened and coats the beans, about 8 to 10 minutes longer.

Turn off the heat, stir in the sour cream and lemon juice, and season with salt and pepper.

Transfer the beans to a large serving platter. Spoon the miso gravy on top and sprinkle the vegetables with fried onions to serve, if desired. Serve warm.