02/09/2019
Healthy Green Bean Casserole
Ingredients:
● 1 yellow onion, sliced thinly
● 1 tablespoon coconut oil
● 2 cups parsnips, chopped
● 10 oz. mushrooms, chopped
● 3 cloves garlic, minced
● 1/4 cup nutritional yeast
● 1 1/2 cups water
● 1 1/2 teaspoons fine sea salt
● 1 lb. fresh, organic green beans
Instructions
1. Melt coconut oil in a large skillet and add the sliced onions. Sauté over medium-low heat for about 45 min, stirring occasionally until caramelized. Remove from heat and set aside in a bowl for later.
2. Fit a steamer basket into a saucepan, and fill with one inch of water. Add the 2 cups of chopped parsnips, bring the water to boil over high heat. Cover and reduce the heat to low, steaming for about 8 min, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside.
3. Using the same steamer basket and saucepan, toss green beans into the steamer basket. Bring to a boil, then cover and steam for 6-8 minutes. Transfer the cooked green beans to an 8" x 8" glass baking dish.
4. Once the onions have finished caramelizing, you can use the same pan to sauté the mushrooms and garlic. Melt another part of coconut oil and sauté the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms.
5. Spread half of the mushroom mixture into the baking dish of green beans, pour the other half of the mixture, into the blender container with the steamed parsnips.
6. Into that blender container, add 1 1/2 cups water, 1 1/2 teaspoons sea salt and 1/4 cup of nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy.
7. Pour the creamy sauce over the green beans and mushrooms and stir to coat well.
8. Smooth the creamy vegetable mixture with a spatula, and top with the caramelized onions to finish.
9. Preheat oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm!
By Megan at Detox Insta