Monday, November 21, 2011

French Green Bean Casserole W/Crispy Shallots (Gaps, Paleo & Vegan options)




Living in the south has changed me. I know, I know, I've said stuff like this before! It's true! I used to be all about foods exotic and foreign. Now I find myself making dishes like biscuits and white gravy, pot pies, and chicken fried steak...ok, maybe not the chicken fried steak. And last but not least, there's GREEN BEAN CASSEROLE! When did I start loving this stuff? Probably about the time I couldn't have cream of mushroom soup anymore. But true to form, I will not be put out by theses silly restrictions (in fact, they are not silly at all. They have saved my life).

I present to you, a green bean casserole with it's very own home made dairy free 'cream of mushroom' gravy and crispy fried shallots. This dish stands on it's own. It's not some sorry substitute. However, I will say that no one will believe you if you tell them it's dairy free. The 'creaminess' is quite heavenly!


Are greens beans Paleo friendly? Some say yes, some say no. Technically they are a legume but they have a very low lectin and carb content, which is why legumes are not allowed in the first place. Read more on this HERE.








French Green Bean Casserole W/Crispy Shallots
Dairy Free/GAPS, Paleo, Primal


Ingredients:

1 1/2cups  of  my Creamy Cashew Gravy recipe*
2 Pounds  french skinny green beans
1/2 pound (8oz) or more if you like, crimini mushrooms coarsely chopped
2 tablespoons oil of choice

1/2 cup coconut oil, olive oil organic palm shortening or ghee
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 olive oil or 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.

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.

* If you double this recipe you can use the full amount of the gravy recipe since it makes 3 cups worth.

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