Healthy Holiday Sides Demonstration with Chef Laura

20171102_190347This past fall, Nashville Community Education partnered with the Nashville Farmers’ Market for a fresh produce cooking series.

Last week, we ended our last cooking session with the Seasonal Cooking series hosted by Chef Laura of Crème Catering.

The students learned how to make healthy side dishes for the holidays and enjoyed watching the live demo for Cheesy Broccoli Scalloped Potatoes, Clean Green Bean Casserole, and Pomegranate Chicken Sausage Stuffing. Chef Laura walked the group through a demonstration on prepping the recipes, the best ingredients to work with and how to cook it. Afterwards, the group got the chance to enjoy a tasting of all three dishes.

If you are looking for a healthy holiday recipe test out Laura’s Clean Green Bean Casserole below. You can also order a holiday side from Chef Laura by placing an order at Clean Thanksgiving Sides!



(c=cup; t=teaspoon; T=tablespoon)

Serves 4



  • ¼ c ghee
  • ½ c organic brown rice flour
  • 5 c organic unsweetened almond milk
  • Sea salt and black pepper to taste


  • 2-3 T organic extra virgin olive oil
  • 2 lbs. local green beans, trimmed
  • ½ local red bell pepper, julienned
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • Sea salt and black pepper to taste


  • ~¼ c organic arrowroot powder (more or less as needed)
  • 1 t organic garlic powder
  • Sea salt and black pepper to taste
  • 1 large organic red onion, sliced
  • Organic unrefined avocado oil for shallow frying (substitute organic unrefined coconut oil or ghee)


Preheat oven to 425 degrees. Put 2 tablespoons of ghee in a medium saucepan and warm over medium heat. Stir in brown rice flour and toast, whisking constantly, until flour and oil mix to create a wet sand consistency. Once roux smells toasted and looks dark brown, slowly add the almond milk (whisking constantly) and simmer sauce until thickened. Season to taste with salt and pepper and set aside.

Warm a skillet over medium high heat until hot then coat the bottom of the skillet with olive oil. Sauté green beans, bell peppers, and onions in a pinch of salt and pepper for 1-2 minutes until just softened. Stir in garlic and sauté for another minute. Pour half of the béchamel over the green bean mixture and mix well to combine. Taste and adjust seasoning then pour into casserole dish and top with remaining béchamel. Bake for about 30 minutes until béchamel is nicely golden brown on top and green beans are cooked through.

While casserole is baking, mix arrowroot powder and next two ingredients in a small bowl. Season mixture generously with salt and pepper then mix well to combine. Coat sliced onion with arrowroot powder mixture then fill a small heavy-bottom pan with 2” of avocado oil. Heat oil to 325 degrees and shallow fry onions until evenly browned and crispy. Drain onto a paper towel lined plate and sprinkle with another pinch of salt. Remove casserole from the oven and let sit for 10 minutes. Serve with crispy onions on top.

(Can be made up to 3 days in advance. Reheat (covered) for about 30 minutes in a 350 degree oven then uncover and hold in a 250 degree oven until dinnertime.)

To learn more about Chef Laura head over to her website. 

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