Green Bean Casserole
Ingredients
The base
-
16
oz
fresh sliced mushrooms
-
3
large
yellow onions, sliced
-
2
tablespoons
ghee
-
2
tablespoons
arrowroot flour
-
3
cups
cashew milk
-
½
teaspoon
garlic powder
-
2
teaspoons
seasoned salt
-
½
teaspoon
fine sea salt
The vegetables
Optional toppings
-
to taste
crumbled gluten-free tortilla
Instructions
- Heat two skillets over medium heat and add a tablespoon of ghee to each.
- Sauté the mushrooms in one skillet for about 10 minutes until browned, and the onions in the other for about 5 minutes, then reduce heat and caramelize for about 45 minutes.
- In a saucepan, melt ghee and whisk in arrowroot flour to create a roux, then gradually add cashew milk while whisking until thickened.
- Remove the sauce from heat and whisk in garlic powder, seasoned salt, and sea salt.
- Steam the green beans until just tender, then add them to the pot along with sautéed mushrooms, caramelized onions, and sauce.
- Stir to combine and transfer to a serving dish, topping with toasted tortilla crumbs if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
500mg
Cholesterol
0mg
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