Nutritional Wisdom with Carly Pollack

Green Bean Casserole

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Green Bean Casserole Green Bean Casserole

1/2 tbsp grapeseed oil
1/2 large onion, thinly sliced
1/4 cup almond flour
1 cup filtered water
1/3 cup cashews, soaked
1 pinch grated nutmeg
1/2 tbsp grapeseed oil
1/2 small onion, chopped
1 1/2 cups mushrooms, sliced
1 clove garlic, chopped
1/2 tsp sea salt
1/4 tsp black pepper
6 oz fresh green beans, trimmed

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Set aside. Heat oil in a large nonstick skillet over low heat. Add sliced onion and cook, stirring occasionally, until very tender and golden, about 20 to 30 minutes. Set aside. Meanwhile, preheat oven to 350 degrees. Spread almond flour on a baking sheet and toast, stirring once, until lightly browned, 5 to 8 minutes. Set aside. Combine water, cashews, and nutmeg in a blender and process until very smooth. Poor into a medium saucepan and bring to a low boil over medium-high heat, stirring occasionally. Once it starts to boil, reduce heat immediately to low and continue stirring until the sauce is thick. Remove from heat. Meanwhile, heat oil in a large skillet over medium heat. Add chopped onion and cook, stirring often, until golden, 8 to 10 minutes. Add mushrooms and garlic and cook, stirring, until tender, 5 to 6 minutes. When veggies are cooked, add the thickened cashew sauce and stir into the veggies. Add salt and pepper to taste. Preheat oven to 425 degrees. Spread green beans evenly over the bottom of a shallow 2-quart baking dish and pour the sauce over the top. Toss together the reserved onions and toasted almond meal/flour in a small bowl and spread over the beans. Bake until bubbling, 18 to 25 minutes.

2 Servings

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