Paleo Green Beans – Casserole

Green bean casserole is one of the few vegetable dishes I enjoyed eating as a kid. Add cream and onion rings to just about anything and I’m there. But now the canned cream of mushroom soup and canister of crispy onions is out the window. Only fresh tapioca thickened chicken stock stuffed with fresh slice mushrooms, plus homemade onions to top it all off. What could be better than taking a veggie dish everyone already loves and make it from scratch, and Primal to match?

Paleo Green Beans – Casserole

Total Time to Make: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 12

INGREDIENTS

  • 4 cups asparagus
  • 1 pint white mushrooms
  • 1 cup nutmilk
  • 1/2 cup chicken stock
  • 2 tablespoons tapioca flour
  • 1 teaspoon ground white pepper (or black pepper)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Onion Crisps

  • 1/2 medium onion
  • 1 cage-free egg
  • 1/2 cup almond meal
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Celtic sea salt

Instructions

  1. Preheat oven to 350 degrees F.  Bring medium pot of lightly salted water to a boil.
  2. Cut asparagus stalks into thirds. Add to boiling water for about 3 – 4  minutes, until tender but not mushy. Drain and shock in ice bath to stop cooking an preserve color. Set aside.
  3. Add tapioca flour and chicken stock to medium pot and heat over medium-high heat. Whisk until smooth, then add nutmilk, 1 teaspoon white pepper, garlic powder and onion powder.
  4. Slice mushrooms and add to pot. Stir and thicken about 8 minutes, until thick and creamy.
  5. Add asparagus to pot and toss to coat. Pour into glass baking dish and bake about 20 minutes, until heated through. Remove from oven and allow to cool 5 minutes before serving.
  6. Heat medium pan on medium-high heat and coat with coconut oil.
  7. Whisk egg in medium bowl. Slice onions and toss in beaten egg. Mix almond meal with spices. Toss egg washed onions in seasoned almond meal to coat. Add to hot oiled pan, an fry until crispy.
  8. Drain on paper towel and top casserole with crisped onions. Serve warm.

The size and thickness of asparagus varies greatly. If you need to cut really thick stalks down to size for even cooking, feel free to slice them lengthwise. But if the stalks you have to start with are already pretty thin, don’t worry about slicing them lengthwise. Just cut those big bad boys down to size and into thirds so everyone cooks evenly in the bath and warms evenly in the sauna.

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