On Thanksgiving, it can be difficult to find a healthy, low-carb option to put on your plate next to the sliced turkey. But this green bean casserole fits the bill. It’s festive, delicious… and contains nearly zero carbs.
Green Bean Casserole (Serves 8)
Ingredients:
- 1½ pounds green beans, trimmed and halved crosswise
- 2 tablespoons salted grass-fed butter, divided
- 3 onions, 2 thinly sliced and 1 coarsely chopped
- 1 teaspoon coarse sea salt, or more to taste
- 2 garlic cloves, minced
- 8 ounces button mushrooms, coarsely chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon coconut flour
Directions:
Preheat the oven to 400°F.
Bring a large pot of salted water to a boil over high heat. Meanwhile, prepare an ice-water bath.
Add the beans to the boiling water and cook for 2 minutes. Drain and transfer to the ice bath.
Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the sliced onions, salt lightly, and cook until browned and caramelized, about 10 minutes.
Meanwhile, melt the remaining 1 tablespoon of butter in a large skillet over medium heat. Add the uncooked, chopped onion, garlic, mushrooms, and 1 teaspoon salt and cook for 10 minutes.
In a saucepan, bring the broth and cream to a simmer over medium heat. Add the flour and stir constantly for 2 minutes. Add the broth mixture to the mushroom mixture and bring to a boil, stirring until thickened.
Put the beans in a baking dish, add the mushroom mixture, and top with the caramelized onions.
Bake until the onions crisp on the top and the bean mixture is bubbling, about 15 minutes.
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