Ingredients
Units
Scale
- 1 pound fresh green beans, cleaned, trimmed and halved
- 1/2 cup blanched almond flour (I use this brand)
- 1/4 cup coconut flour
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 small onion, thinly sliced
- 2 shallots, thinly sliced
- 8 ounces cremini mushrooms, chopped
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- avocado oil (or frying oil of your choice)
Instructions
- Preheat oven to 400°F
- In a large pot of salted water, bring the green beans to a boil. Boil for 5 minutes. Drain in colander and submerge the beans in an ice water bath to shock them and stop the cooking process. Drain and set aside.
- In a large mixing bowl, combine almond flour, coconut flour, salt, and pepper. Add onions and shallots and toss until they are well coated.
- In a large skillet or small sauce pan, over medium-high heat, heat ½ inch of avocado oil. Once the oil is hot, add breaded onions and shallots in small batches and fry until crispy and golden brown.
- Remove them from the oil and spread out on a paper towel to remove excess grease.
- Heat a separate skillet over medium heat. Add the mushrooms, butter and garlic to the pan.
- Sauté until the mushrooms are tender and have released their liquid, and the garlic is fragrant, about 8 minutes.
- To the skillet, add the heavy cream, and chicken stock. Bring to a boil over medium heat and then reduce heat to low and let simmer to thicken. Once sauce has started to thicken, stir in Parmesan cheese.
- Add the green beans to sauce and stir until they are coated. Transfer the mixture to a casserole dish. Spread crispy onions and shallots out evenly around the perimeter of this dish. Bake for 15 minutes.
Notes
Per Serving - Calories: 155 | Fat: 11g | Protein: 5g | Net Carbs: 8g