Danielle Walker’s Green Bean Casserole With Crispy Shallots
Ingredients
- 1 cup whole raw cashews
- 1 tbs. ghee or extra-virgin olive oil
- 8 oz. cremini mushrooms, halved
- 1 shallot, peeled and chopped
- 1 clove garlic, crushed
- 1 tbs. sherry (optional)
- 1 cup water
- 1¾ cups chicken stock
- 1½ tsp. fine sea salt
- ½ tsp. freshly ground black pepper
- 1 tsp. fresh thyme leaves
- 1 lb. thin green beans, ends trimmed
Topping
- ½ cup palm shortening, bacon fat, or ghee for frying
- 2 shallots, peeled and thinly sliced into rings
Directions
Fun Fact: A great alternative to dairy, cashew cream is loaded with minerals and antioxidants.
“The holidays just don’t feel the same without this creamy casserole, so I’ve re-created it without the heavy cream, MSG, or gluten. This dish involves a few steps, so it’s helpful to do it in stages ahead of time. Make the sauce up to three days in advance and store it in an airtight container in the refrigerator. Prepare the green beans in advance by trimming them and storing in a bowl of water, tightly covered, in the refrigerator for up to five days.” – Danielle Walker
Reprinted with permission from Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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