Curated and considered for the modern primal life

The Ultimate Paleo Green Bean Casserole

Posted on November 23, 2016 by Alyssa Cassidy

The Ultimate Paleo Green Bean Casserole

I'm not gonna play around here. I never even loved green bean casserole, but after a request from someone to spruce up the old American classic, I figured I'd give it a whirl. The end result may be my new holiday favorite. Crispy onions (SPOT ON) creamy beans, all baked together to create some weirdly magical Americana holiday dish. Typically green bean casserole is made with a few cans of "Cream of something" soup, thus, a $*^&storm of chemicals from Big Food Inc. Then topped with fried onions, which have been submersed in a scary oil to the point that you an only taste grease. This version plays a little more respect to each ingredient- no overly fried onion, no "too soggy" beans. Everything in a delicate balance. 

Here's how to make it

Serves 4-6

For this recipe you will need:

4 cups cut fresh green beans

1/2 head of cauliflower, chopped

1/2 onion, halved, then sliced into strips (slice vertically)

1/2 cup broth of choice 

2-3 tbsp ghee

1 egg

Real Salt

Coconut or Liquid Aminos

Cassava Flour

Pepper

Optional* Teeny Tiny Spice

 

Start by boiling two large pots of water. In one, add chopped green beans and bring to a boil. Boil beans until soft, but not flimsy- about 20 minutes.

In the other pot, boil chopped cauliflower until tender enough to cut it with a fork.

Drain water from cauliflower and place in a large blender or food processor with 1/2 cup broth, 1 tbsp ghee, a big fat pinch of salt, pepper, and Perfection Spice. Finish with a quire of aminos. Blend until a puree/sauce is formed and all ingredients are mixed well. Taste an add additional seasoning if desired. Set aside.

When beans are done drain and set aside.

In a large skillet, heat 1-2 tbsp ghee and add in onions, cooking until translucent. I added a hefty amount of salt, Perfection Spice, and some garlic powder while cooking mine. When they are cooked through and mostly soft but not super flimsy, transfer to a small bowl. Add 1 egg and coat the onion. Pour excess egg into the cauliflower puree and mix. Next add a small handful of Otto's Cassava Flour and coat onion/egg mixture. It might be clumpy but that is fine! Throw some more ghee in the skillet, then add the onions and fry for a couple of minutes, coating in ghee. Pour the onion onto a greased parchment sheet on a baking pan and bake for about 20 minutes at 350. I added one more pinch of salt because it helps bring out the "greasy, fried" flavor in the end. 

In a large bowl combine 1 cup of the cauliflower puree with the beans. Add a pinch more of salt and transfer to a casserole dish. Top with the remaining puree distributing evenly, and bake for 30 minutes at 350. 

I did all of these steps almost simultaneously, so I was able to cook my onions at the same time as the casserole. I ended up topping my casserole with the fried onions for an additional 5 minutes before serving.  

Posted in casserole, christmas, fall, holidays, recipe, thanksgiving


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