Green Bean Casserole
Adapted from Cook’s Illustrated.
Ingredients
Units
For the Onions:
- 1 red onion, thinly sliced
- 2 tablespoons coconut oil
- Celtic sea salt and freshly cracked pepper
For the Beans:
- 2 pounds green beans, trimmed and halved
For the Soup:
- 3 tablespoons unsalted butter (or 1 tablespoon duck fat for a dairy-free option)
- 1 pound button mushrooms, cleaned and sliced
- 2 tablespoons arrowroot flour
- 1 1/2 cups homemade chicken stock
- 1 1/2 cups heavy cream (or coconut milk for dairy-free option)
Instructions
- Preheat oven to 425°F and adjust rack to middle position. In a large bowl, toss together red onion and coconut oil and season generously with salt and pepper. Spread onions out on a large baking sheet and roast for 20 minutes. Stir onions and put back in oven for another 15 minutes or until onions loose most of their moisture and begin to brown. Remove from oven and set aside. Reduce heat in oven to 375°F.
- Fill a large pot with water and bring to a boil. Add the green beans to the water and boil for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
- Melt butter over medium heat in a large skillet. When foaming subsides add the mushrooms and season generously with salt and pepper. Saute until mushrooms have released their moisture and the edges begin to turn golden brown, about 10 minutes. Add the arrowroot and stir constantly until incorporated, about 1 minute. Gradually add the chicken stock and then the cream, whisking constantly to avoid lumping. Reduce heat and simmer until sauce thickens, 5-6 minutes.
- Toss together mushroom mixture and green beans and then pour into a 13×9 baking dish. Top with red onions and bake until bubbling, about 20-25 minutes.
Nutrition
- Serving Size: Serves 8-10