Makes: 8 Servings
1 lb fresh green beans, cleaned, trimmed and halved
1/2 cup almond flour
1 tsp sea salt
1/2 tsp black pepper
4 oz onion, thinly sliced
2 large shallots, thinly sliced
8 oz mushrooms, rough chopped
2 tbsp butter
3 large cloves garlic, minced
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup Parmesan cheese, grated
avocado oil (or frying oil of your choice)
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, sea salt, and black pepper.
Add onions and shallots and toss until they are well coated.
In a large skillet 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.
Drain skillet and reduce heat to medium.
Add the mushrooms, butter and garlic to the pan.
Sauté the mushrooms and garlic for 5 minutes.
Preheat oven to 400°.
To the skillet, add 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 green beans to sauce and stir until they are coated.
Transfer mixture to a casserole dish.
Spread crispy onions and shallots out evenly around the perimeter of this dish.
Bake 15 minutes.
Serving size: 1 portion
Net Carbs: 8 g
Fat: 11 g
Protein: 5 g
Image + recipe from Peace Love and Low Carb