198 Sides
This classic is made with fresh green beans, a mushroom and Parmesan cream sauce, and crispy fried shallots.
Green Bean Casserole Prep Time: 20 mins
Cook Time: 35 mins
Ingredients 1 lb. (450g) fresh green beans, trimmed and halved
1
6
2
7
Preheat the oven to 400°F (200°C). Fill a large pot with water and bring to a boil over high heat.
⁄4 cup almond flour
1
2 TB. tapioca flour ⁄2 tsp. sea salt
1
1 large egg, beaten ⁄4 cup safflower oil
3 TB. unsalted butter
3
In a small bowl, combine almond flour, tapioca flour, and sea salt. Dip shallot rings in egg. Dredge in flour mixture.
8 medium white button mushrooms, sliced (about 8 oz.; 225g) 1 garlic clove, minced 1 cup heavy cream
4
Heat a 10-inch (25cm) castiron skillet over medium-high heat. When the skillet is hot, add safflower oil. Wait for 15 seconds.
1 cup grated Parmesan
5
Serving Size: 1⁄6 casserole
Reheat the skillet over medium heat. Add unsalted butter and wait until melted.
Add green beans and boil for 3 to 5 minutes, or until tender but firm. Immediately drain from water and run under cold water. Set aside.
2 medium shallots, thinly sliced into rings
1
Yield: 1 casserole
Add shallots to cover the bottom of the skillet. Fry, turning once, until shallots are deep brown and crispy, about 2 to 4 minutes. Remove and set on a paper towel.
Add white button mushrooms and garlic and sauté, stirring occasionally, for 4 to 6 minutes, or until softened and fragrant.
8
Pour heavy cream into the skillet, scraping up any browned bits from the bottom of the skillet. Lightly simmer, stirring frequently, for 2 minutes.
9
Stir Parmesan into cream and cook for an additional 1 minute. Remove from heat.
10
Stir green beans into cream sauce. Sprinkle with shallots. Bake for 15 to 20 minutes, or until green beans are tender. Serve immediately.
Nutrition per Serving 80% Protein 8% Fat
12% 1.8:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
417
37g
9g
15g
3g
12g
