Finding a gluten-free holiday side dish or two sometimes means making a change or two to a recipe to make it diet acceptable during the holidays. Creamy casseroles are a little bit of work to make gluten-free, so I tend to steer clear of those and make lighter dishes.
Green bean casserole was long a holiday staple. I can remember mom clearly dumping a can of green beans and a can of cream of mushroom soup in a casserole dish and stirring up then adding breaded fried onions out of a can to the top. That was comfort food at its best, wasn’t it? In the days we didn’t mind so much what came out of those cans!
Nowadays, we do a bit better with healthier options and options that still work out great on a gluten-free holiday dinner table. For our green beans we do sacrifice the deep fried onions and cream of mushroom soup in favor of what might even be a better choice in this Garlic Green Bean recipe. With so much other heavy food on our plates, it’s not such a bad thing to go lighter with an easy to eat veggie dish!
When you saute garlic, make sure you’re using a fairly low heat, and never cook until the garlic turns brown. That makes the garlic bitter and inedible and isn’t going to do your dish any favors. If that happens, best to wipe the pan out and start again! Also, as a shortcut, I like to used jarred garlic this time of year. When there’s time to mince fresh cloves, do it! Otherwise, a little garlic juice and pre-minced garlic does just fine.
Green bean casserole was always a staple in my childhood Thanksgiving feasts. Creamy sauces are tricky to get right without a flour thickener, and I find having a dish sauteed on the stove frees up room in the oven to get dinner out on time. Melt butter in a frying/sauté pan over medium-low heat. Add green beans, garlic and salt and sauté until beans are cooked through, but still crispy—about 7 minutes. Remove from heat. Stir in sliced almonds and serve. Garlic Green Beans, a Gluten-Free Holiday Side Dish
Ingredients
Instructions
As to how we cook our turkey? Always been a fan of Alton Brown’s brined turkey. Best. Ever. Moist every time. Unless you’re using a Sous Vide, which is equally awesome and a bit easier to manage.
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Sunday 25th of November 2018
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