We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking. <br /> <br />Ingredients <br /> <br />1 pound haricots verts (French green beans) <br />2 (1-oz.) slices whole-wheat bread <br />1/4 cup chopped fresh flat-leaf parsley <br />3 tablespoons olive oil, divided <br />1/2 teaspoon chopped fresh garlic <br />1 1/2 ounces Parmesan cheese (about 6 Tbsp.), grated and divided <br />1/2 cup chopped yellow onion <br />4 ounces white mushrooms, sliced <br />1 1/2 tablespoons all-purpose flour <br />1/2 cup unsalted chicken stock (such as Swanson) <br />1/2 cup 2% reduced-fat milk <br />2 tablespoons dry sherry <br />1/2 teaspoon kosher salt <br />1/4 teaspoon black pepper <br />1/8 teaspoon ground nutmeg <br /> <br />How to Make It <br /> <br />Preheat broiler to high. <br />Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well. <br />Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese. <br />Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. Add onion and mushrooms; sauté 8 minutes. Stir in flour; cook 1 minute. Stir in stock, milk, and sherry. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. Add beans to pan; toss to coat. Sprinkle evenly with breadcrumb mixture. Broil 2 minutes.
