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Green Bean Casserole

recipe1

Ingredients

1 tbsp. Sea Salt
1 lb. green beans, ends snapped
8 Ounces baby portabella mushrooms
2 1/4 tbsp. coconut oil
1 tbsp. minced garlic
White pepper, to taste
2 tbsp. gluten free flour
1 cup organic goat milk or kefir
2/3 cup raw pumpkin seeds
1/4 cup Mary’s Gone Crackers

 

Instructions

  1. Preheat oven to 425 degrees. Lightly oil a 9 x 13-inch glass baking dish. Set aside.
  2. Prepare an ice bath by filling a large bowl with cold ice water and ice. Set aside.
  3. Fill a large pot with water and add 1 tablespoon of salt; bring water to a boil. Add green beans to boiling water and cook for 5 to 6 minutes, or until fork-tender. Drain the beans in a colander and immediately plunge them into an ice bath. Drain the beans again in a colander. Dry the beans with a kitchen towel or paper towels (don’t skip this part!). Set aside.
  4. Cut mushrooms into small pieces.
  5. In a large skillet over medium-high heat, heat 1 tablespoon oil; add the garlic and sauté for 1 minute. Add the mushrooms and sauté until soft, about 5 minutes. Season with salt and white pepper to taste. Remove skillet from heat. Add the cooked green beans into the skillet with the mushrooms and gently toss. Transfer the green bean-mushroom mixture to the prepared baking dish.
  6. To the same skillet used to cook the mushrooms, add 1 tablespoon oil and 2 tablespoons flour; heat over medium-high heat and whisk constantly for 1 minute. Slowly add the milk and continue whisking until all of the milk is used and the mixture is creamy and smooth, about 2 minutes. Season with salt and white pepper to taste. Add this roux to the green bean-mushroom mixture and gently toss to coat.
  7. Add the pumpkin seeds, Mary’s Gone Crackers, to a blender or food processor; process by pulsing about 10 quick times. Season with salt and pulse again. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture. Bake, uncovered, for 10 minutes. Garnish with whole pumpkin seeds before serving.

 

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