Just thought I would mention that to set the expectation that the topping is more of a flavor blaster than it is a textural element.ĭairy-Free Sauce: Bacon, mushrooms, garlic, full-fat canned coconut milk, Italian seasoning, nutmeg, sea salt, gluten-free flour. I will say, the topping does not turn out as crispy as the iconic crispy onions on traditional green bean casserole. We caramelize a couple of onions to perfection then toss them in almond flour for the crispy onion topping. Ingredients for Healthy Green Bean Casserole:Ĭrispy Onion Topping: Onions and almond flour are all we need for the delicious topping. Great news!: This casserole saves very well, so you can prepare it up to 4 days before the holiday feast or your big event. Pro Tip: Read the whole recipe before you begin it so that you can figure out the best way of fitting it into your day. There are four main parts to preparing this recipe: caramelizing the onions for the topping, cooking the green beans, preparing the sauce, and finally, making the casserole itself.Įach step is super easy! If you look at the recipe as a series of steps, it won’t seem as daunting. Let me tell you, this casserole is AMAZING! It is well-worth the time and effort, is much healthier than classic green bean casserole, and will most definitely wow your guests! While this healthy green bean casserole is more involved than most of the recipes I post, the way I see it is we typically make a dish like this for a special occasion and special occasions call for special food. As it turns out, a good, fresh, health-conscious green bean casserole is actually ultra palate-pleasing! Now I feel as though I need to make up for lost time and put this beauty on repeat! Truthfully, I was never a huge fan of green bean casserole… That is…until I made this recipe. Repeat until all the onions are cooked.Healthy Green Bean Casserole made dairy-free and gluten-free is a marvelously flavorful side dish perfect for any gathering! This healthier keto green bean casserole recipe is fun to assemble and is the ultimate crowd-pleaser. Fry until golden brown, a few minutes, then remove immediately to a paper towel-lined plate. Grab a handful of the onions, throw them into the flour mixture, tap to shake off the excess and plunge into the hot oil. Heat the oil in a Dutch oven or heavy-bottomed pot until a deep-frying thermometer registers 375 degrees F.Ĭombine the flour, salt, cayenne and some black pepper in a bowl. Put the onion slices in a baking dish, cover with the buttermilk and soak for at least 1 hour. Bake until the sauce is bubbly, about 30 minutes. Pour the sauce over the green beans and stir gently to combine. Put the green beans in the prepared casserole dish. Add the peppers along with the reserved bacon/onion mixture and stir to combine. If the sauce is too thick, splash in some chicken broth as needed. Add the cayenne, 1 1/2 teaspoons salt and some pepper, then the grated Cheddar and Monterey Jack. Cook, whisking constantly, until the sauce thickens, about 2 minutes. Cook for a minute or two, then stir in the milk, half-and-half, chicken broth and sherry. Sprinkle the flour into the skillet and whisk immediately to evenly mix it into the butter. In the same skillet, melt the butter over medium heat. Cook for 2 minutes, then add the garlic and onion and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 4 to 5 minutes. Butter a casserole dish.Īdd the bacon pieces to a skillet over medium heat. Drain the beans once they're cool and set aside. Remove from the boiling water with a slotted spoon and immediately plunge them into the ice water to stop the cooking process. Blanch the green beans by dropping them into the boiling water and cooking them for about 1 1/2 minutes. Bring a pot of lightly salted water to a boil prepare a bowl of ice water.Ĭut the green beans in half if you like the pieces a little smaller.
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