Ditch the cans and get cooking your favorite holiday side dish with caramelized onions, fresh mushrooms and a creamy parsnip sauce!
Prep Time: 60 minutes
Cook Time: 30 minutes
- 1 sweet yellow onion, sliced thinly
- 1-2 tablespoons coconut oil or avocado oil, divided
- 2 cups parsnips, chopped in 2 inch pieces
- 10 oz. mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1 1/2 cups water
- 1 1/2 teaspoons fine sea salt
- 1 1/2 lb. fresh green beans
- Melt coconut oil, or heat avocado oil,in a large skillet over medium heat and add the sliced onions. Add a couple pinches of sea salt or pink Himalayan salt. Sautթ gently over medium-low heat for about 45 minutes, stirring occasionally until caramelized. Use a splash of water, as needed, to prevent sticking. Once the onions are tender and golden in color, remove from heat and set aside in a bowl for later.
- While the onions are cooking, steam the parsnips. Fit a steamer basket into a saucepan, and fill with one inch of water. Bring the water to boil over high heat. Add the chopped parsnips, cover and reduce the heat to low, steaming for about 8 minutes, or until the parsnips are easily pierced with a fork. Transfer the steamed parsnips to your blender container, and set it aside.
- Using the same steamer basket and saucepan, heat the water again. Break the pound of fresh green beans into one-inch pieces, and toss them into the steamer basket. Cover and steam for 6-8 minutes, until the green beans are bright green with a bit of crunch, or to desired doneness. They won’t get significantly softer in the oven, so cook them now to how you like to eat them. Transfer the cooked green beans to an 8″ x 8″ glass baking dish.
- Once the onions have finished caramelizing, you can use the same pan to saute the mushrooms and garlic. Melt coconut oil or heat avocado oil, and saute the garlic for about 3 minutes, then add the mushrooms. Cook for about 6 minutes, until liquid is released from the mushrooms and they begin to brown.
- Spread half of the mushroom mixture into the baking dish of green beans, and pour the other half of the mixture, along with any liquid, into the blender container with the steamed parsnips.
- Into that blender container, add 1 1/2 cups water, 1 1/2 teaspoons sea salt, and nutritional yeast to the cooked parsnips and mushrooms. Blend until smooth and creamy. (This mixture may be a bit salty to taste at this point, but keep in mind that it will be diluted when it’s poured over a pound of green beans!)
- Pour the creamy sauce over the green beans and mushrooms in the glass baking dish, and stir to coat well. (You may very well have more sauce than you need for this recipe– I only used about 1 1/2 cups to coat the vegetables well. Save the rest for a future dish!)
- Smooth the creamy vegetable mixture with a spatula, and top with caramelized onions to finish.
Note: At this point, you can cover the dish and store it in the fridge until you’re ready to heat and serve. When you’re ready to bake, preheat your oven to 350F and bake uncovered for about 30 minutes, until bubbly. Serve warm and enjoy!
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