Miso Gravy-Smothered Green Beans
Published Oct. 14, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons unsalted butter
- 3tablespoons all-purpose flour
- ½cup finely chopped shallot (about 1 large shallot)
- 2garlic cloves, minced
- 2cups low-sodium chicken or vegetable broth
- 2tablespoons white miso paste
- 1pound green beans, trimmed
- Kosher salt and black pepper
- 2tablespoons sour cream
- 1tablespoon lemon juice
- Store-bought fried shallots or onions, or chopped toasted nuts (optional)
Nutritional analysis per serving (4 servings)
184 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 667 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a deep, medium skillet with a lid, melt butter over medium heat. Add flour and cook, stirring constantly, until mixture is well blended, about 1 minute. Add shallot and garlic, and cook, stirring constantly, until softened and roux is lightly golden, 3 minutes. Add broth and miso, and mash the miso until well incorporated.
- Step 2
Add green beans, season with salt and pepper, and mix well. Bring to a boil over high heat, cover and reduce heat to medium-low. Cook until beans are very tender, about 10 minutes.
- Step 3
Uncover, increase heat to medium and cook green beans, stirring occasionally, until gravy is thickened and coats the beans, 8 to 10 minutes longer.
- Step 4
Turn off heat, stir in sour cream and lemon juice, and season with salt and pepper.
- Step 5
Transfer beans to a large serving platter. Spoon the miso gravy on top and sprinkle with fried shallots or onions, or chopped nuts, if desired. Serve warm.
Private Notes
Comments
I was super excited to try this recipe, but the gravy came out incredibly salty. I used a low salt broth, didn't add any salt to the roux, and maybe all the saltiness came from the miso paste. I'm not sure what I did wrong, but just a note for anyone making this - watch the salt.
I think the variable here is what type of miso you are using because all brands used different starters and have different ingredients that affect salt level and fragrance. Important to note that white miso is incredibly different from red miso. If you don't have white miso I would only put 1 tbsp of miso and adjust to taste. White miso is the key here.
Due to demand, I’ve made this many times. After completion, let it rest off the heat for 5 minutes- the flavors meld and it gets creamier. I usually keep to the recipe but have substituted onions and added mushrooms to the sauté with great results
Would probably like fine, but not for Thanksgiving. Quite miso-y (fair enough). Prefer mushrooms and onions. The combo with tofu crumble was good, but think I prefer the usual. And the tofu scramble atop that? Or just separately on another day.
I felt that the gravy was too much and did not make the beans special. I was also skeptical about adding the miso early on and cooking it, so even tried adding some of the miso near the end. I don't think the miso really shinned through the roux.
Used white miso and topped with the traditional crispy onion rings - a lighter and more flavorful take on Green Bean Casserole - served it over mixed brown and wild rice. Very good!