4 Serves
92 Mins
In a wide-bottomed saucepan, heat the coconut oil over low heat. Add the sliced onions and cook, stirring occasionally, for 30 minutes until deeply caramelized, adding small splashes of water if they become too dry.
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Vitamin E
1 mg / 15 mgVitamin K
41 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
389 µg / 400 µgCalcium
119 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
1133 mg / 4,700 mgSodium
874 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
11 g / 28 gSugar
14 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
While the onions caramelize, steam the parsnips in a steamer basket until tender, then set them aside to cool.
Trim the ends of the green beans and cut them into 2-inch pieces. Steam the beans for 8 minutes, then transfer them to an 8x8 baking dish.
In the same saucepan used for the onions, sauté the mushrooms for one minute. Add the minced garlic and continue to cook for 5 minutes. Remove half of this mixture and combine it with the green beans in the baking dish.
Preheat your oven to 175°C. In a blender, combine the remaining mushroom and garlic mixture, the steamed parsnips, nutritional yeast, salt, black pepper, and red pepper flakes. Blend until smooth.
Pour the blended sauce over the green beans and mushrooms, stirring to coat evenly. Top with the reserved caramelized onions and bake for 30 minutes.
12
g56
g22
g
American
