The Urban Poser Ingredients 1 1/2 cups 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 1. Preheat oven to 400 degrees 2. Saute the mushrooms in the olive oil or till soft 3. 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. 4. In a large bowl, combine the mushrooms, green beans and gravy. Mix together. 5. Transfer the mixture to a casserole dish and top with crispy shallots. 6. Bake at 400 degrees for about 20 min or till the gravy begins to bubble. Crispy Shallots Directions 1. Peel and slice the shallots into thin rings. 2. Heat the oil in a sauce pan or frying pan over medium/low heat until it gets to around 220 degrees. 3. 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. 4. 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. Cashew Gravy can also be made up to three days ahead of time. As a matter of fact, putting the gravy on while its thick from being cold works the best. Serve - See more at: blog.moodifoodi/2013/11/recipes-french-green-bean-casserole.html#sthash.gLUCNUyR.dpuf
Posted on: Mon, 04 Nov 2013 22:18:46 +0000
Trending Topics
Recently Viewed Topics
© 2015