String Beans, Caramelized Sweet Potato and Pumpkin Seeds
This is an easy, colorful side dish that makes a beautiful presentation. A cast iron skillet works best with this dish, but a regular fry pan will do fine.
- 1 to 2 medium beets, scrubbed and diced medium Add to list
- 1 sweet potato, diced medium (leave skin on) Add to list
- 3 tablespoons pumpkin seeds, in shell Add to list
- 1/2 pound string beans Add to list
- 1 tablespoon plus 2 teaspoons canola oil Add to list
- Juice of 1/2 fresh lemon Add to list
- Salt and pepper to taste Add to list
On one half of steamer, steam beets for about 10 minutes or until they begin to soften slightly. Add sweet potato on other half. A few will probably overlap, but the key is to try to keep them as separate as possible so the beets don't stain the potato. Cook until the vegetables are softened.
While potato and beets are cooking, place pumpkin seeds in a skillet over medium-high heat. Move frequently. When most have popped, remove from the pan and set aside. This should take only 30 seconds or so.
In the same skillet, sauté the string beans in 2 teaspoons oil for 1 to 2 minutes, moving frequently, until softened, but still slightly crunchy. You may choose to slightly blacken. Set beans aside in the middle of a large plate.
Spoon cooked beets around the beans. In the same skillet, add steamed sweet potato and 1 tablespoon oil. Sauté until browned or slightly blackened, stirring fairly often. In a hot skillet, this should only take about 2 minutes.
Spoon potatoes on top of beets, around the string beans. Drizzle with lemon juice and season with salt and pepper. Sprinkle pumpkin seeds all around.
Recipe by, former PCC staff