Tuesday, November 26, 2013

Allergy Friendly Green Bean Casserole

It's a Thanksgiving staple. Some love it and some hate it. If you didn't like it before, give this one a try. It tastes so much better made from scratch and without those canned, fried onions I always thought tasted weird.

My husband doesn't like mushrooms (sad for me because I love them!), so I left those out and I added a cup of peas and shredded carrots. Peas and carrots are Cody's favorite foods and I think he's more likely to try it with those in it. I can't believe I use peas to try to get him to eat things. I'm sure one day he will hate peas, so I'll enjoy it while I can!


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Green bean casserole

Fried shallots
Vegetable oil for frying (be sure to use a high heat oil like sunflower oil)
2 large shallots, thinly sliced into rings
1/4 cup oat flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper

Green beans and sauce
1 pound fresh green beans, trimmed and cut into bite size pieces
2 large shallots, diced
1 cup diced mushrooms
2 tablespoons vegetable oil
1 large clove garlic, minced
2 tablespoons oat flour 
1 cup oat milk (or other dairy free milk you like)
Salt and black pepper

Fried shallots
Combine the flour, salt, paprika and pepper in a bowl.
Toss the the shallots in the flour mixture until well coated.
In a heavy pan suitable for frying, heat a few inches of oil over medium high heat to 350 degrees.
Add the shallots, but be sure not to crowd them. You may have to do more than one batch.
Fry until golden brown, about a minute.
Remove and place on a paper towel lined plate.

Green beans and sauce
Preheat oven to 350.
Bring a pot of salted water to a boil.
Add the green beans and cook to desired tenderness, about 5-7 minutes.
Drain and plunge into a bowl of ice cold water to stop cooking and retain the color. 
Drain and set aside.

In a Dutch oven heat the oil over medium heat.
Add the onions and cook until just softened about 4-5 minutes. 
Add mushrooms and cook 3-4 minutes or until they start to release some of their liquid.
Add the garlic and cook for about 30 seconds.
Stir in the flour and cook for 1 minute, stirring constantly.
Add the broth and simmer for 1 minute, stirring constantly.
Reduce the heat to medium low and stir in the milk. Cook, stirring occasionally, until mixture thickens, about 8 - 10 minutes.
Season to taste with salt and pepper.
Remove from heat and stir in the green beans.
Top with the fried shallots and bake for about 20 - 25 minutes, until bubbly.

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