Ingredients
Units
Scale
- 2 tbsp ghee (sub coconut oil)
- 1 lb green beans, cut into 2″ pieces
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tsp arrowroot starch
- 1 cup hot water
- 1 tbsp coconut sugar
- 1 tbsp apple cider vinegar
- 1 tbsp coconut cream
- 2 tsp chopped parsley
Instructions
- Using a large skillet, melt the ghee over medium heat. Add the green beans and garlic and season with salt and pepper. Stir to saute for 3-4 minutes and cover the pan with a lid, stirring every couple of minutes for 8-10 minutes or until tender.
- Stir in the arrowroot starch and stir to coat. Pour in the hot water, coconut sugar and apple cider vinegar. Stir and simmer for 3-4 minutes to reduce the water and allow the mixture to thicken.
- Stir in the coconut cream and serve topped with parsley.
Notes
Adapted from the Paprikas Weiss Cookbook.
All nutrition facts are estimated and will vary.
- Prep Time: 15
- Cook Time: 20
- Category: Sides
- Method: Stove Top
- Cuisine: hungarian
Nutrition
- Serving Size: 1
- Calories: 72
- Fat: .3g
- Carbohydrates: 14.7g
- Fiber: 2.6g
Keywords: hungarian green beans