June 26 2017 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Green beans with roasted onions and cream of mushroom sauce
Green beans. String beans. Snap beans. Haricots verts. Whatever you call them, lead with "incredibly tasty" for full disclosure. This dish goes anywhere... dressed up enough for a holiday meal, but tempting enough to add to your weekly rotation.
USMetric
servingservings
Ingredients
- 1 (4 oz.) 1 (110 g) yellow onionyellow onions
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp onion powder
- 2 tbsp 2 tbsp coconut flour
- 13⁄10 lbs 600 g fresh green beans
Cream of mushroom sauce
- 5½ oz. (2¼ cups) 160 g (550 ml) mushrooms or other mixed mushrooms
- 1 oz. 28 g butter
- 2⁄3 cup 160 ml heavy whipping cream
- ½ tsp ½ tsp onion powder
- ½ tsp ½ tsp garlic powder
- ½ tsp ½ tsp pepper
- 1 tbsp 1 tbsp dried chives
- ½ tbsp ½ tbsp tamari soy sauce (optional)
- ½ tbsp ½ tbsp Dijon mustard
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Making low carb simple
Instructions
- Preheat oven to 450°F (225°C).
- Begin with the mushroom sauce. Slice or chop the mushrooms. Heat the butter in a frying pan and allow it to brown quickly over high heat. Add the mushrooms and sauté until they turn a light golden color.
- Add spices, cream and optional mustard or soy sauce. Let it simmer on medium heat for 10-15 minutes. Stir occasionally. Season with salt and pepper.
- Remove from the stove and cool slightly. When slightly cool, puree in a blender or food processor (or use a hand blender in a deep bowl), until the consistency is smooth and creamy. Dilute with more cream until sauce has the desired consistency.
- Slice the onion into thin rings and put them in a plastic bag. Pour in salt, powdered onion, and coconut flour; shake until onion rings are evenly coated.
- Spread the rings on a baking sheet covered with parchment paper and drizzle lightly with olive oil. Roast onions in the oven for roughly 15 minutes. They brown quickly at the end, so keep a close eye on them and remove from oven before they burn.
- Chop the ends off the beans and slice them lengthwise down the middle. Blanch in plenty of lightly salted water for a few minutes; they should be bright green. Pour the cream of mushroom sauce over them and top the dish with the onion rings.
Tip!
Green beans add flavor and flair to almost any main course... especially when topped with creamy mushrooms and crispy onions! Enjoy this side with fish, beef, poultry or apricot and mustard glazed ham.
If you choose to do that, be careful of the heat and temperature level as cream based sauces can be prone to "breaking" or separating.