You want all those flavors to meld together. Once it’s mixed in, add the chicken broth and milk, and let it simmer for about 5 minutes. Then, stir in the tamari soy sauce, garlic, salt and pepper. Next, create the sauce. Saute the oil, onion, and mushrooms on high heat for 8-10 minutes. Then transfer them to an ice water bath, drain, and set aside. Then, blanch the green beans for about 4-5 minutes until they’re tender yet crisp. Let’s Make A Healthy Green Bean Casseroleįirst, prep the green beans.
Chicken Broth: For layered richness to the sauce.Tamari Soy Sauce: This gluten-free soy sauce gives a punch of flavor.Onion & Garlic: Adds aromatics and savory goodness to the mushroom sauce.Mushrooms: Cremini mushrooms (or baby bella mushrooms) work great in this recipe.Olive Oil: An essential for giving the mushrooms life while sauteing.If not, frozen ones work just fine since they’re frozen at their peak.
Green Beans: Use fresh green beans if you have access to them.It’s a Thanksgiving side dish worthy of a coveted spot on your table, perhaps right next to a healthy sweet potato casserole. Then, all you’ve just got to do is add those items to fresh green beans and you’ve got yourself one tasty, healthy green bean casserole. I’m ditching store-bought cream of mushroom soup for a homemade dairy-free, gluten-free version, and I’m swapping flour-fried crispy onions for more delicate (and of course gluten-free) crispy shallots. With Thanksgiving just around the corner, I thought I’d give the classic green bean casserole a Downshiftology twist. Serve this up next to your juicy, perfectly cooked turkey (dolloped with gravy or cranberry sauce) and you’ll have a winner of a meal! It’s made with a deliciously creamy, homemade mushroom sauce, fresh green beans, and topped with crispy golden shallots for that perfect crunch. This healthy green bean casserole is a lightened up, dairy-free, and gluten-free version of the classic Thanksgiving side.
0 kommentar(er)
