The Thanksgiving classic, lighter and with no canned soup. The mushroom sauce cooks in the bowl while the beans steam on top. INGREDIENTS (6 servings)
• 500 g (17.6 oz) green beans, trimmed
• 250 g (8.8 oz) mushrooms
• 100 g (3.5 oz) onion + 2 garlic cloves
• 2 tsp olive oil + ½ tsp dried thyme
• 500 g (17 fl oz) low-sodium vegetable broth
• 200 g (7 fl oz) low-fat milk
• 20 g (2 tbsp) cornstarch + 1 tsp soy sauce
• Topping: 30 g (1 oz) panko, 20 g (0.7 oz) Parmesan, 25 g (0.9 oz) crispy fried onions
• Salt & black pepper THERMOMIX TM7
1️⃣ Mushrooms, onion, garlic → 4 sec / speed 5
2️⃣ Add oil + thyme → 5 min / 120°C (248°F) / speed 1
3️⃣ Add broth. Beans in the Varoma on top, lid on → Steaming mode, 15 min, speed 1
4️⃣ Beans into a baking dish. Milk + cornstarch + soy sauce into the bowl → 4 min / 95°C (203°F) / speed 2
5️⃣ Pour the sauce over the beans, add the topping → oven, 12 min at 200°C (400°F) 🎬 Video made with AI. The recipe and TM7 settings are ours.
💾 Save it for Thanksgiving
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