green bean casserole
serves 6–8sides
ingredients
- for the casserole:
- •1–1.5 lbs organic green beans
- •8 oz organic mushrooms, sliced
- •1 small organic onion
- •2 tbsp butter
- •1 tbsp olive oil
- •1 cup grass-fed heavy cream
- •½ cup chicken broth (clean, organic)
- •1–2 tbsp gluten-free flour (or 1 tbsp arrowroot)
- •sea salt + pepper
- •for the crispy onions:
- •2 medium onions, very thinly sliced
- •1–2 eggs (for coating)
- •½–¾ cup gf flour
- •sea salt
- •olive oil for shallow frying
instructions
toss onion slices in gf flour + sea salt. dip into beaten egg, then back into flour. fry in shallow olive oil until golden and crisp (about 3–4 min). drain on parchment. blanch green beans for 4–5 minutes. drain + shock in cold water. mushrooms + onions in butter and olive oil until softened. sprinkle gf flour stir to create a roux. heavy cream + broth simmer until thickened. fold in green beans. transfer to baking dish. top with crispy onions. at 375°f for 20–25 minutes.