Step

• 1

  When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 2

  Fill a large stockpot 2/3 full with water and bring to a boil over high heat. Prepare a large ice bath. When the water is boiling, add 1 Tbsp of salt.After the water has returned to a rolling boil, add half of the green beans. Cook until al dente, about 2 minutes. Remove with a strainer and place the beans in the ice bath to cool. Remove the green beans from the water and place on paper towels to dry. Repeat with the remaining green beans. Alternatively, place the green beans on a clean dish cloth and roll up to remove the water.

• 3

  To make the Sauce: Melt the butter and olive oil in a small saucepan over medium heat. Add the shallots and mushrooms and a generous pinch of salt and cook, stirring, until the mushrooms are soft, about 5 minutes.

• 4

  Sprinkle the rice flour over the top and stir to coat the mushrooms and cook off the raw flour taste, about 2 minutes.

• 5

  Add the sherry, stir and reduce, then slowly stir in the stock, allowing to thicken and ensuring there are no lumps, about 3 minutes.

• 6

  Stir in the cream and Parmigiano-Reggiano. Taste, adding salt and pepper as needed. Combine the green beans with the sauce. Pour into a large serving dish that is oven-proof. Sprinkle with almonds.

• 7

  Bake on the Traeger until the sauce is bubbling and the almonds are browned, about 30 minutes.

  500 ˚F / 260 ˚C

  00:30

• 8

  While the green beans are on the grill, fry the shallots. Place the oil in a deep saucepan or Dutch oven and heat oil to 350°F.

• 9

  Combine the rice flour and salt in a shallow bowl and mix with a fork. Slice the shallots into 1/8” rings. Toss the shallots to coat in the rice flour, shaking off any excess in a sieve.

• 10

  Fry the shallots in batches until golden brown, about 30 seconds to one minute. Drain on paper towels.

• 11

  When the casserole is ready, garnish with the fried shallots. Enjoy!