Green Bean Casserole With Crispy Shallots

We usually pass up green bean casserole due to it's unhealthy ingredients.  This year it sounds good so I'm hunting for the perfect recipe.  Here's my version of The Urban Poser's recipe.

 

The Urban Poser

Ingredients:

1½ cups of Creamy Cashew Gravy*

1 lb haricots verts

2 large shallots

¼ cup coconut oil or ghee

Directions:

• Preheat oven to 400˚F
• Blanch the green beans in boiling, salted water for about 2 min. Drain. If you are not going to bake green beans immediately, you will need to shock them in a bowl of ice water to stop them from cooking.
•  In a large bowl, combine the green beans and gravy. Transfer to a casserole dish and bake at 400˚F for about 20 min or until the gravy begins to bubble.
•  Meanwhile prepare crispy shallots.  Peel and slice the shallots into thin rings.
•  Heat the oil in a saucepan over medium/low heat until oil bubbles slightly. Reduce the heat to low, add the shallots and cook for 5 - 6 min or until they reach a golden brown color. Stir occasionally to ensure even browning.
•  Using a slotted spoon, remove shallots from the oil, drain well and let cool on paper towels until ready to use.
•  Remove green beans from oven, top with crispy shallots, and serve.

*Creamy Cashew Gravy

Ingredients:

1 cup raw cashews

1 cup homemade bone broth + ¼ cup

1 tablespoon coconut oil or ghee

½ onion, chopped

3 large garlic cloves, chopped

½ tablespoon fresh squeezed lemon juice

1 teaspoon dried thyme

sea salt to taste

Directions:

• Soak the cashews for 4 hours then rinse and drain. Transfer to food processor 
• Sauté the onions and garlic in 2 tablespoons oil over medium heat, cook until caramelized.  
• Add onion & garlic to food processor with the cashews. Set the pan aside.
• Add 1 cup of broth to the food processor and blend until smooth.
• Pour the cashew mixture into the onions & garlic pan. Add the thyme and whisk the cashew mixture over a medium heat for a few minutes or until it thickens and darkens up a little bit.  Whisk constantly so that it doesn't burn.
• Whisk in the ¼ cup broth, lemon juice, and salt.  Stirring constantly, allow it thicken for a few minutes.