Description
A delicious FODMAP safe side dish to make for any holiday celebration!
Ingredients
Scale
- 1 1/2 pound green beans, trimmed and halved
- 2 tablespoons olive oil
- 2 teaspoons diced green onions
- 3 tablespoons gluten-free all-purpose flour
- 3/4 – 1 cup FODMAP safe chicken or vegetable broth
- 1 1/4 cup FODMAP safe milk
- 1 tbsp nutritional yeast
- 1/2 tsp paprika
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 cup sourdough bread croutons LINKED RECIPE
Instructions
- Preheat oven to 400 degrees.
- Bring a large pot of salted water to a boil. Blanch green beans for about 5 minutes, or until bright green and slightly tender. Drain and cool in a bowl of cold ice water.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add green onions and sauté for less than a minute before whisking in the flour.
- Slowly add broth starting with 3/4 cup and increase if you feel necessary to 1 cup, whisking into the roux until smooth.
- Add milk, nutritional yeast, paprika, salt and pepper while continuously whisking. Bring sauce to a simmer and allow it to thicken, about 5 minutes. Adjust seasoning with salt and pepper, if desired.
- Stir in green beans and coat with the gravy sauce. Poor green bean mixture into a medium size baking dish and top with the croutons.
- Cover with aluminum foil and bake in the oven for 15 minutes, or until sauce is bubbling. Remove from oven and serve hot or at room temperature.
Notes
The croutons can be made ahead of time!
