Serving information: This recipe serves 3, but can be easily double or tripled. Covers your vegetable and fat.
INGREDIENTS
3 cups frozen green beans, thawed
1/2 cup onion, chopped
4 cloves of garlic, minced
2 Tbsp. Kerry Gold butter
1/4 cup organic heavy cream
1/2 cup chicken stock
1/2 cup mushrooms, chopped
1/2 tsp xanthan gum
1/2 tsp pink Himalayan salt
1/2 tsp black pepper
1/4 cup slivered almonds – toasted on the stovetop in a small pan on medium heat until golden, or in the oven in a small pan for 5-10 minutes at 350˚F. Watch carefully.
INSTRUCTIONS
Preheat oven to 350˚F. Cook green beans in microwave (5 min) or in a pan 5-10 minutes. Should be somewhat tender.
Heat a medium saucepan over medium heat. Add butter and melt. Add onion, mushroom and garlic, until cooked down.
Add cream and chicken stock and bring to a boil. Turn down heat to simmer 10-15 minutes. Turn off heat and lightly sprinkle xanthan gum evenly over sauce and stir until thickened. Add green beans and mix to coat.
Place beans into an oven-proof pan (pie plate, foil pan, casserole dish) and bake for 10 minutes.
