Healthy Moms - This double-header is for you!
Getting kids to eat their veggies is the battle of every health-conscious Mom. This dish is tasty and absolutely loaded with veggies. With delicious Colby Jack Cheese mixed in, these green beans go from side-dish to main course. Serve it over a cup of whole-wheat pasta noodles and your children are sure to dive right in!
Ingredients:
1 small White Onion, finely chopped and steamed
1 small head of Cauliflower florets (no stems), steamed
2 cups of fresh or frozen Butternut Squash cubes, steamed
3 tablespoons of dried Parsely
1/2 cup of Colby Jack Cheese, shredded
1/2 cup of Milk (I prefer Almond or Soy, but this recipe works with all types)
1/4 cup of Heavy Cream
1 1/2 teaspoons of Sea Salt
A Pinch of nutmeg or cinnamon (your preference)
3 cups of fresh or frozen (cut or julienne) Green Beans, steamed
Optional: 1 box of Whole Wheat or Gluten-Free pasta noodles prepared according to the directions.
Directions:
Steam your onions, cauliflower, and squash until fork tender. This means they should mash easily with a fork.
Put them all in a food processor and puree until a thick orange cream forms.
In a large saucepan over medium heat, pour the pureed veggies in and add the milk and heavy cream. Stir them gently until the fluid is smoothly mixed in, now add the salt, parsley, and the pinch of nutmeg. (When I say a 'pinch', I literally mean I want you to pinch a small amount between your thumb and first finger. This is the quantity your need.) Sprinkle in the cheese, continuously fold until the cheese is completely melted. You can add more cheese if you desire a thicker consistency.
Now fold in the steamed green beans. Your Green Bean Casserole is ready. You can serve it as a side dish or lay it over a bed of warm pasta for a hearty dinner.
Makes 6 servings.
This recipe is:
- Vegetarian
- Gluten-Free
No comments:
Post a Comment