(Total Time: 35 MINS| Serves: 8)
Ingredients:
For Casserole:
2 tbsp. butter
1 thinly sliced yellow onion
Salt, to taste
8-ounce sliced button mushrooms
1¼ pounds trimmed and halved green beans
2 finely chopped garlic cloves
1 tsp Dijon mustard
½ cup homemade vegetable broth
5 tbsp. crème fraîche
For Crispy Onions:
1 sliced into thin rings medium yellow onion
2 tbsp. tapioca flour
Salt, to taste
Pinch of ground black pepper
3 tbsp. coconut oil
Directions:
For casserole: place the butter in the Instant Pot and select “Sauté”. Then add the onion and cook for about 5 minutes.
Add the mushrooms and salt and cook for about 5 minutes.
Select the “Cancel” and stir in the green beans, garlic, mustard and broth.
Select “Manual” and cook under “High Pressure” for about 1 minute.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and stir in the crème fraîche.
Meanwhile, for crispy onions: in a bowl, add onion rings, flour, salt and black pepper and toss to coat well.
In a deep-frying pan, melt coconut oil over medium-high heat.
Add the onions rings and cook for about 3-4 minutes per side.
Remove from heat and transfer onion rings onto a plate.
Transfer the cooked green bean casserole into a serving dish and top with the crispy onions.
Serve immediately.
Per Serving (Calories 124|Total Fat 8.7g| Net Carbs 1.35g| Protein 3g| Fiber 3.3g)
