Things are winding down here but the kids are starting to go crazy.
Today, I have a yummy and easy recipe from Daniel Woodrum which you can create for Christmas Eve Dinner.
Take it away Daniel.
~ Rick Kaselj
What You Will Need:
- 3 tbsp Coconut Oil, divided
- 1 large bag Frozen Green Beans, thawed
- 2 cups Parsnips, chopped
- 1 medium sweet onion, thinly sliced
- 1 package or 10 oz. Sliced White Mushrooms
- ¼ cup Water
- ½ tsp Sea Salt and Ground Pepper
- ½ tsp Garlic Powder
How to Cook It:
Melt 1 tbs coconut oil in skillet over medium heat. Sauté sliced onions for about 15-20 minutes, or until caramelized. Once onions are a golden brown, set aside in a bowl. Using the same skillet, add 1 tbs coconut oil and sliced mushrooms. Cook for about 5 minutes or until mushrooms begin to release their liquids and set aside. Steam or boil green beans in saucepan for 6 minutes or until cooked to your liking, whether you like them tender or crunchy. Drain and transfer to baking dish. Add half of the cooked mushrooms and half of the caramelized onions.
Preheat oven to 350 degrees F. To make the creamy sauce, steam parsnips in saucepan with 2 tbsp of water for about 3 minutes or until parsnips are tender. Transfer to blender. Add in the water, 1 tbs coconut oil, and other half of mushrooms to blender. Mix with salt, pepper, and garlic powder. Pour creamy sauce over green beans, mix well, and top with other half of onions. Bake for 20-25 minutes.
If you liked the above recipe, than check out Daniel’s cookbook called Home Cooking for Fat Loss, here: