So continuing on with the paleo friendly holiday dishes… this week’s featured recipe is Green Bean Casserole! I was pleasantly surprised at how tasty this recipe turned out seeing that every green bean casserole I’ve ever had was probably smothered in a gravy made from processed, condensed soup! This one, on the other hand, is packed with high quality fresh and wholesome ingredients that are, of course, Dr. Brown approved. Celia and I are well on our way to creating a guiltless Thanksgiving feast for you all to enjoy. Save this link to your favorites… it’s definitely a keeper!
- 1 large yellow onion, sliced very thin
- 3 T Almond meal
- 1 T olive oil
- dash salt and pepper
- 2 lbs. fresh green beans
- 8 oz sliced mushrooms
- 3 cloves minced garlic.
- 1 large yellow onion, sliced thin
- 1 small shallot
- 1 can coconut milk
- 1 t arrowroot powder
- salt and pepper to taste
- ¼ cup pasture butter (use 1 tbsp at a time)
Step 1: Preheat oven to 350F.
Step 2: Place sliced onions, almond meal, salt and pepper for the topping into a bowl, stirring to coat.
Step 3: Bake in single layer on baking sheet for 35 min, stirring and spreading flat again every 10-15 minutes.
Step 4: While onions for the topping are baking, steam the green beans until desired softness (remember they will soften more when they bake in the sauce.)
Step 5: Transfer steamed green beans to a rectangular glass baking dish.
Step 6: Meanwhile heat 1 tablespoon of butter in medium skillet, add the remaining onion, and cook for 2 minutes.
Step 7: Add garlic, shallots, and another tablespoon of butter. When onions are soft and caramelized, add mushrooms and another tablespoon of butter. Continue to stir and cook until onions and mushrooms are soft and golden brown.
Step 8: Turn up the heat to high, and add the arrowroot. Stir to mix well. Add half of the coconut milk to the pan and mix.
Step 9: As the sauce starts to thicken, add the remaining coconut milk.
Step 10: Remove from heat, pour over green beans and mix to coat.
Step 11: Add oven fried onions to the top and place back in the oven on 350 F for 25 minutes. Let cool about 5 minutes and serve.
I hope you all enjoy this recipe as much as me and my family did! Even the baby was coming back for thirds and fourths if that tells you anything! 😉
Til next week,