Green Bean Casserole

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 Yield: 1 casserole Serving Size: 1⁄6 casserole

Ingredients

1 lb. (450g) fresh green beans, trimmed and halved 1⁄4 cup almond flour 2 TB. tapioca flour 1⁄2 tsp. sea salt 2 medium shallots, thinly sliced into rings 1 large egg, beaten 1⁄4 cup safflower oil 3 TB. unsalted butter

8 medium white button mushrooms, sliced (about 8 oz.; 225g) 1 garlic clove, minced 1 cup heavy cream 1 cup grated Parmesan 1 Preheat the oven to 400°F (200°C). Fill a large pot with water and bring to a boil over high heat.

2Add 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.

3In a small bowl, combine almond flour, tapioca flour, and sea salt. Dip shallot rings in egg. Dredge in flour mixture.

4Heat a 10-inch (25cm) castiron skillet over medium-high heat. When the skillet is hot, add safflower oil. Wait for 15 seconds.

5Add 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. 6 Reheat the skillet over medium heat. Add unsalted butter and wait until melted.

7Add white button mushrooms and garlic and sauté, stirring occasionally, for 4 to 6 minutes, or until softened and fragrant.

8Pour heavy cream into the skillet, scraping up any browned bits from the bottom of the skillet. Lightly simmer, stirring frequently, for 2 minutes.

9Stir Parmesan into cream and cook for an additional 1 minute. Remove from heat.

10Stir 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

Fat 80% Protein 8% Net Carb 12% Ratio 1.8:1 Calories 417

Fat 37g

Protein 9g

Total Carbohydrate 15g

Dietary Fiber 3g

Net Carbohydrate 12g