On Sunday I accompanied two friends to the fruit and vegetable market at Place de la Bastille. The market closes around 2pm, so our mission was to go at 1:30 and see what kind of end-of-the-day deals we could get. At around 1:45, the vendors start to offer huge quantities of vegetables and fruits for 1â?¬. It gets very animated.
The Market at Place de la Bastille
I will warn you that a huge bag of food for 1â?¬ can mean a lot of rotten fruit to sort through. This was the case with a huge bag of bell peppers I got: I had to throw away half of them, but it was still an amazing deal. The cucumbers I got (7 large ones for 1â?¬) were all edible, as were the beautiful tomatoes (I couldn’t resist and got both vine-ripened ones and grape tomatoes). The green beans didn’t look too bad, either, so I stocked up on about a kilo of those as well. But what to do with so many of them? Homemade green bean casserole, of course!
There’s no can of soup in my version – I made it all from scratch and with my own, newly-invented recipe.
What you need:
1/2 – 1 handful green beans per serving (I used about 2 handfuls for this recipe)
4 large white mushrooms, chopped into 1/2-inch chunks
1 tbsp butter
1 yellow onion, finely chopped
1/4 cup heavy cream
1 tbsp flour
1/2 cup milk
1 small piece of toast, crumbled
salt, to taste
What to do:
In a non-stick frying pan, melt the butter and add the mushrooms and onions. Cook until the onions are golden. While these are cooking, wash the green beans and remove their tips. Cut into thirds (about 1.5-inch long pieces). Put the green beans into a glass baking dish, cover with some salt, and mix in the mushroom and onion mixture. In the same non-stick pan, pour the heavy cream and add flour, mix well (it helps to use a non-stick whisk to avoid clumps – I don’t have one, so I just used my wooden spoon). Add the milk and cook about 1-2 minutes over high heat, to reduce. Pour over the green bean mixture and then sprinkle on the crumbled toast. Bake, uncovered, about 20 minutes at 350 degrees.