French Green Bean Casserole W/Crispy Shallots
Dan, my husband, LOVES Green Bean Casserole!!! This is an amazing healthy recipe for it!!! Plus, you get some healthy gravy for your mashed potatoes out of the deal!
Ingredients:
1 1/2cups of Creamy Cashew Gravy recipe (recipe below)
2 Pounds french skinny green beans
1/2 pound (8oz) or more if you like, crimini mushrooms coarsely chopped
2 tablespoons olive oil
1/2 cup coconut oil or olive oil
8-10 shallots (approx 1 1/4 lbs)
Directions:
*Crispy Shallots can be made up to 3 days ahead of time. (instructions at bottom of the
post)
*Cashew Gravy can also be made up to three days ahead of time. As a matter of fact, putting the gravy on while it's thick from being cold works the best.
Preheat oven to 400 degrees
Saute the mushrooms in the 2 tablespoons of olive oil till soft
Blanch the green beans in boiling salted water for around 2 min. Drain. If you are ready to go and cook it right away then move on to the next step. If you are not going to cook immediately, you will need to shock the beans in a bowl of ice water to stop them from cooking. Then proceed when ready.
In a large bowl, combine the mushrooms, green beans and gravy. Mix together.
Transfer the mixture to a casserole dish and top with crispy shallots.
Bake at 400 degrees for about 20 min or till the gravy begins to bubble.
Serve
* If you double this recipe you can use the full amount of the gravy recipe since it makes 3 cups worth. but, make sure to prepair extra gravy because you will use it on your mashed potatoes as well! (mashed potato recipe coming tomorrow!!!!)
Crispy Shallots:
Peel and slice the shallots into thin rings.
Heat the oil in a sauce pan or frying pan over medium/low heat until it gets to around 220 degrees.
Reduce the heat to low, then add the shallots and cook for 30 40 min or until they reach a golden brown color. Stir occasionally to ensure even browning.
Using a slotted spoon, remove shallots from the oil, drain well and let cool on paper towels. Once cooled they can be stored at room temperature, covered for a few days.
White Wine & Thyme Cashew Grain Free Gravy
Ingredients:
2 cups soaked raw cashews (1 1/2 cups un-soaked)
2 1/2 to 3 cups low sodium chicken, beef or vegetable broth
2 tablespoons olive oil
1 medium sized onion (about 1 1/2 cups chopped)
4-5 large garlic cloves
1/2 or more cup organic dry white wine (or 1/2 cup broth instead of wine)
1 tablespoon fresh squeezed lemon juice
1 1/2 teaspoons dried thyme or more to taste1 tsp sea salt or more to taste (less if using already salted broth).
Coarse ground pepper to taste
Garlic powder if desired, to taste
1 1/2cups of Creamy Cashew Gravy recipe (recipe below)
2 Pounds french skinny green beans
1/2 pound (8oz) or more if you like, crimini mushrooms coarsely chopped
2 tablespoons olive oil
1/2 cup coconut oil or olive oil
8-10 shallots (approx 1 1/4 lbs)
Directions:
*Crispy Shallots can be made up to 3 days ahead of time. (instructions at bottom of the
post)
*Cashew Gravy can also be made up to three days ahead of time. As a matter of fact, putting the gravy on while it's thick from being cold works the best.
Preheat oven to 400 degrees
Saute the mushrooms in the 2 tablespoons of olive oil till soft
Blanch the green beans in boiling salted water for around 2 min. Drain. If you are ready to go and cook it right away then move on to the next step. If you are not going to cook immediately, you will need to shock the beans in a bowl of ice water to stop them from cooking. Then proceed when ready.
In a large bowl, combine the mushrooms, green beans and gravy. Mix together.
Transfer the mixture to a casserole dish and top with crispy shallots.
Bake at 400 degrees for about 20 min or till the gravy begins to bubble.
Serve
* If you double this recipe you can use the full amount of the gravy recipe since it makes 3 cups worth. but, make sure to prepair extra gravy because you will use it on your mashed potatoes as well! (mashed potato recipe coming tomorrow!!!!)
Crispy Shallots:
Peel and slice the shallots into thin rings.
Heat the oil in a sauce pan or frying pan over medium/low heat until it gets to around 220 degrees.
Reduce the heat to low, then add the shallots and cook for 30 40 min or until they reach a golden brown color. Stir occasionally to ensure even browning.
Using a slotted spoon, remove shallots from the oil, drain well and let cool on paper towels. Once cooled they can be stored at room temperature, covered for a few days.
White Wine & Thyme Cashew Grain Free Gravy
Ingredients:
2 cups soaked raw cashews (1 1/2 cups un-soaked)
2 1/2 to 3 cups low sodium chicken, beef or vegetable broth
2 tablespoons olive oil
1 medium sized onion (about 1 1/2 cups chopped)
4-5 large garlic cloves
1/2 or more cup organic dry white wine (or 1/2 cup broth instead of wine)
1 tablespoon fresh squeezed lemon juice
1 1/2 teaspoons dried thyme or more to taste1 tsp sea salt or more to taste (less if using already salted broth).
Coarse ground pepper to taste
Garlic powder if desired, to taste
Directions:
Soak the cashews for 4 hours then rinse and drain. Transfer to food processor
Pull the thyme (or other herb) off of the stems then smash the leaves with a large knife.You want to release the oils of the herb. Set aside.
Dice the onion & garlic then using a large frying pan, saute the onions and garlic in 2 tablespoons oil over medium heat, cook until caramelized. This will help give your gravy a nice rich color and flavor.
Transfer the onion/garlic mixture to food processor with the cashews. Set the pan aside for later use, do not clean it yet..
Add 2 cups of broth to the food processor
Blend till smooth, as smooth as you can get it. This may take 3-5 min.
Pour the cashew mixture back into the pan that you cooked the onions and garlic in. Add the thyme and cook the cashew mixture over a medium heat for a few minuets or until it thickens and darkens up a little bit. Stir/whisk constantly so that it doesn't burn.
When ready stir/whisk in the wine, lemon juice and slat/pepper. Again keep stirring letting it thicken for a few minuets. This helps develop a richer flavor. Add some or all of the left over chicken broth to reach desired thickness
You may add more liquid if needed to get a consistency you like. If it gets too thin, don't worry, just simmer for a few minutes and it will thicken up (stir often though). It will also thicken as it cools. I often make this ahead of time and reheat it adding more wine to thin when needed.
Makes three cups.
Gravy can be made a day head of time, cooled and stored in an air tight container. Reheat over a low or medium-low heat, stirring constantly till warm. Gravy is very thick when cold but thins out nicely when heated. You can add a little more broth or wine if needed.
Make a darker gravy by using roasted cashews. You can also make it darker by replacing the salt with coconut aminos
Soak the cashews for 4 hours then rinse and drain. Transfer to food processor
Pull the thyme (or other herb) off of the stems then smash the leaves with a large knife.You want to release the oils of the herb. Set aside.
Dice the onion & garlic then using a large frying pan, saute the onions and garlic in 2 tablespoons oil over medium heat, cook until caramelized. This will help give your gravy a nice rich color and flavor.
Transfer the onion/garlic mixture to food processor with the cashews. Set the pan aside for later use, do not clean it yet..
Add 2 cups of broth to the food processor
Blend till smooth, as smooth as you can get it. This may take 3-5 min.
Pour the cashew mixture back into the pan that you cooked the onions and garlic in. Add the thyme and cook the cashew mixture over a medium heat for a few minuets or until it thickens and darkens up a little bit. Stir/whisk constantly so that it doesn't burn.
When ready stir/whisk in the wine, lemon juice and slat/pepper. Again keep stirring letting it thicken for a few minuets. This helps develop a richer flavor. Add some or all of the left over chicken broth to reach desired thickness
You may add more liquid if needed to get a consistency you like. If it gets too thin, don't worry, just simmer for a few minutes and it will thicken up (stir often though). It will also thicken as it cools. I often make this ahead of time and reheat it adding more wine to thin when needed.
Makes three cups.
Gravy can be made a day head of time, cooled and stored in an air tight container. Reheat over a low or medium-low heat, stirring constantly till warm. Gravy is very thick when cold but thins out nicely when heated. You can add a little more broth or wine if needed.
Make a darker gravy by using roasted cashews. You can also make it darker by replacing the salt with coconut aminos
No comments:
Post a Comment