Green Bean Casserole
Slightly revised from peaceloveandlowcarb.com
Makes 6 servings
Per serving
2 vegetables
3 condiments
1 fat
INGREDIENTS
1 lb. Fresh Green Beans – Cleaned, Trimmed and Halved
1/4 Cup Almond Flour
3/4 tsp. Sea Salt
½ tsp. Black Pepper
1 cup leeks – Thinly Sliced
8 oz. Mushrooms – Rough Chopped
1 Tbs. Butter
3 Large Cloves Garlic – Minced
½ Cup Chicken Stock
1/4 Cup Heavy Cream
¼ Cup Parmesan Cheese – Grated
DIRECTIONS
In a large pot of salted water, bring the green beans to a boil. Boil for 5 minutes. Drain in colander and submerge the beans in an ice water bath to shock them and stop the cooking process. Drain and set aside. In a large mixing bowl, combine almond flour, sea salt, and black pepper. Add leeks and toss until they are well coated. Spray a large skillet with non-stick pan spray. Once oil is hot, add breaded leeks in small batches and fry until crispy and golden brown. Remove from oil and spread out on a paper towel to remove excess grease. Clean skillet and reduce heat to medium. Add mushrooms, butter and garlic to pan. Sauté mushrooms and garlic for 5 minutes. Preheat oven to 400°
To the skillet, add heavy cream, and chicken stock. Bring to a boil over medium heat and then reduce heat to low and let simmer to thicken. Once sauce has started to thicken, stir in Parmesan cheese.
Add green beans to sauce and stir until they are coated. Transfer mixture to a casserole dish. Spread crispy leeks out evenly around the perimeter of this dish. Bake 15 minutes.
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