This is recipe roundup, episode 88. This weeks recipe is a twist on an old favorite. You may have heard me mention the green bean recipe I make around the holidays, inspired by Mollie Katzen’s Seared Garlic Green Beans. I love these green beans at all times of the year, but they can be especially great to break up the richness of a holiday meal. I have nothing against canned green beans, but they are essentially an entirely different food from the fresh version. Searing and sautéing the beans rather than boiling them helps to maintain a beautiful bright green color and an fresh flavor. You can find the recipe on our website as part of episode #38.

This thanksgiving, I made these green beans with one additional ingredient. Parmesan cheese.

Since I was making a good amount of beans, I chose to sear them in 3 batches, so that all of them were able to develop a nice coloring without becoming burned. When I finished a batch, I placed the beans into a casserole dish and tossed with shredded parmesan cheese. Once I had done the same with the rest of the beans, I topped them all with a thicker layer of the cheese.

Since the beans were already cooked, all they really needed was about 3 minutes under the oven broiler to brown the cheese into a perfect golden crust. You are welcome to cook for longer depending on how fresh versus cooked you want the beans.

These were a big hit with my family this year! I think this includes some of the creaminess of a classic green bean casserole without the heaviness of the traditional recipe.

You can find my recipes online at alleghenymountainradio.org. If you’d like to share a recipe with the show, you can send it in to sage@amrmail.org. For Recipe Roundup, this is Sage Tanguay.