Asparagus Casserole (instead of green bean)
This is in honor of the age-old American Thanksgiving tradition of the Green Bean Casserole!
I have substituted the green bean pods with asparagus chunks…made a
homemade condensed mushroom soup…and have baked the traditional fried
onions on top…I think you’ll enjoy the result!
“Fried” Onions:
2 small onions, finely sliced
1/4 cup arrowroot
1/4 cup almond meal
2T avocado oil
“Condensed” Mushroom Soup:
1 cup chicken broth (homemade preferred)
8 oz baby Bellas (or mushrooms of choice)
1 celery stalk
1T organic butter, unsalted
1 small parsnip, peeled and chopped
1 tsp cooking Sherry
1 tsp sea salt
1 tsp ground pepper
2 bunches steamed asparagus, diced
1/4 cup organic whipping cream (optional)
Put sliced onions in a bowl. Add 1T of avocado oil. Distribute oil onto onions with your hands (or with a spoon if you so desire).
Pre-heat oven to 350 degrees.
Place almond meal and arrowroot in a gallon Ziploc bag. Shake. Add oiled onions to mixture. Take remaining oil and brush onto a baking dish. Distribute onions.
Cook for 15 minutes. Stir. Cook for 10 minutes. Stir. Cook an additional 5 minutes. (Onions will be somewhat crispy, some moister…that’s OK because the rest will crisp later). Set aside.
In a saucepan, add mushrooms, celery, butter, parsnip, salt, pepper and chicken stock. Heat on medium-high until parsnips are tender. Add Sherry. Using an immersion blender, blend until smooth (or use a stand blender or food processor). Add optional whipping cream.
Mix the mushroom mixture with asparagus.
In an 8×8 greased pan, pour in mixture. Cook for 15 minutes. Add crispy onions on top. Cook for an additional 15 minutes. Let set for at least 20 minutes to thicken.
Enjoy!
http://cavegirlcuisine.net/2012/10/23/asparagus-casserole/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+CavegirlCuisine+%28Cavegirl+Cuisine%29&utm_content=Yahoo!+Mail
“Fried” Onions:
2 small onions, finely sliced
1/4 cup arrowroot
1/4 cup almond meal
2T avocado oil
“Condensed” Mushroom Soup:
1 cup chicken broth (homemade preferred)
8 oz baby Bellas (or mushrooms of choice)
1 celery stalk
1T organic butter, unsalted
1 small parsnip, peeled and chopped
1 tsp cooking Sherry
1 tsp sea salt
1 tsp ground pepper
2 bunches steamed asparagus, diced
1/4 cup organic whipping cream (optional)
Put sliced onions in a bowl. Add 1T of avocado oil. Distribute oil onto onions with your hands (or with a spoon if you so desire).
Pre-heat oven to 350 degrees.
Place almond meal and arrowroot in a gallon Ziploc bag. Shake. Add oiled onions to mixture. Take remaining oil and brush onto a baking dish. Distribute onions.
Cook for 15 minutes. Stir. Cook for 10 minutes. Stir. Cook an additional 5 minutes. (Onions will be somewhat crispy, some moister…that’s OK because the rest will crisp later). Set aside.
In a saucepan, add mushrooms, celery, butter, parsnip, salt, pepper and chicken stock. Heat on medium-high until parsnips are tender. Add Sherry. Using an immersion blender, blend until smooth (or use a stand blender or food processor). Add optional whipping cream.
Mix the mushroom mixture with asparagus.
In an 8×8 greased pan, pour in mixture. Cook for 15 minutes. Add crispy onions on top. Cook for an additional 15 minutes. Let set for at least 20 minutes to thicken.
Enjoy!
http://cavegirlcuisine.net/2012/10/23/asparagus-casserole/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+CavegirlCuisine+%28Cavegirl+Cuisine%29&utm_content=Yahoo!+Mail
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