- 1 ea Yellow Onion
- 2 tsp Coconut Oil
- 2 cup Parsnips
- 10 oz White Mushrooms
- 3 cloves Garlic
- 1/4 cup Nutritional Yeast
- 1 1/2 cup Water
- 1 1/2 tsp Salt
- 1 lb Green Beans
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Thinly slice the onion.
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Melt 1 tsp of coconut oil in a large skillet and add the sliced onions.
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Saute gently over medium-low heat for about 45 minutes stirring occasionally until carmelized.
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Once the onions are tender and golden in color, remove from heat and set aside for later.
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Peel and cube the parsnips.
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Steam parsnips until they are easily pierced with a fork (about 25 min in steamer).
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Transfer parsnips to a blender.
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Break the green beans into one-inch pieces and steam until they are bright green with a bit of crunch.
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Transfer the green beans to an 8x8 baking dish.
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Chop the mushrooms and mince the garlic.
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Melt 1 tsp of coconut oil and saute the garlic for 3 minutes. Then add the mushrooms.
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Cook for about 6 minutes, until liquid is released from the mushrooms.
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Spread half the mushroom mixture onto the green beans and pour the other half into the blender.
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Add 1 1/2 cups water, 1 1/2 tsp salt and 1/4 cup nutritional yeast to the blender. Blend until smooth and creamy.
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Pour this sauce over the green beans and mushrooms and stir to coat well. You will have more than needed.
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Top with the carmelized onions.
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Cover and store in the fridge until ready to heat and serve.
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Preheat oven to 350 and bake uncovered for about 30 minutes , until bubbly.