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Sophie’s Green Bean Casserole
With Sweet Potato, Thyme, Oats and Bone Marrow
Sophie

When there’s a chill in the air, Kit loves to dig into a warm, satisfying stew. Kit and her sisters can’t think of a more comforting variation than this recipe from The Culinary Canine by Kathryn Levy Feldman. With delicious marrow meat and caramelized veggies, it’s more than a tasty treat. Chef Nick LaCasse makes this extra nutritive with oats, a powerhouse source of protein, fiber, iron and B vitamins for your pup.

Ingredients

  • 4 pieces of 3-inch crosscut
  • marrow bones
  • salt
  • 1 pound fresh green beans, cut into 1-inch pieces
  • 1 medium sweet potato or yam, peeled and chopped
  • 1 cup rolled oats
  • olive oil
  • honey
  • sprigs of thyme

Directions
Blanch the marrow bones by placing them in a pot, covering them with cold water and bringing to a simmer. Remove from heat. Place the pot in the sink and run cold water over the bones until cooled. With your thumb, push out the marrow from the center of the bones and dice small. Set aside.

Put a slightly salted pot of water on high heat and preheat the oven to 350 degrees. Add green beans and simmer for about five minutes until very soft (or slightly less if your pooch likes a little more crunch). Set aside.

Place the sweet potato or yam pieces in the same water and simmer until tender but not mushy.

Place the pieces on a rack to airdry for about 10 minutes. When dried, put the pieces on a baking sheet, sprinkle with oats, drizzle with a little bit of honey, olive oil and add some thyme sprigs. Roast for about 25 minutes until the potato or yam starts to caramelize around the edges. Remove the thyme sprigs and set aside.

To serve, place a few spoonfuls of the oat/sweet potato (or yam) mixture on a plate and top with green beans and diced marrow. To garnish, pinch thyme leaves from the sprigs; they will be dried and fall from the stems easily.

This is enough for two to four meals, depending on the size and appetite of your dog.

 

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This article first appeared in The Bark,
Issue 68: Jan/Feb 2012
By Chicago-based chef Nick LaCasse. Reprinted with permission from The Culinary Canine, Bowtie.
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