Wednesday, March 7, 2012

Guatemalan Vegetable Salad / Potato & Green Bean


RECIPE: Guatemalan Vegetable Salad / Potato & Green Bean
(serves 6)

Ingredients:
- 1.5 cups shelled squash or pumpkin seeds
- 4 medium tomatillos, husked and quartered
- 0.5 cups roughly chopped yellow onions
- 2 garlic cloves, peeled and crushed
- 1 pound potatoes, peeled and cubed
- 2 teaspoons salt
- 1 pound green beans, cut diagonally into 1-inch pieces
- 1 tsp freshly ground black pepper

Method:
> in a medium pot, combine the potatoes and 1 teaspoon salt with enough water, to cover; bring to a boil and simmer until tender; drain; set aside
> combine the green beans and remaining teaspoon of salt in water to cover; bring to a boil and simmer until tender; drain; set aside

For the sauce:
> in a large, dry skillet, the pumpkin seeds over medium-low heat until golden and fragrant, about 8 minutes, stirring occasionally; remove and let cool
> add the tomatillos, onions and garlic to the skillet and cook over medium-low heat until the skins are slightly charred, 8 to 10 minutes, stirring occasionally; remove from the heat and let cool slightly
> pulse the roasted squash seeds in a blender or food processor; add the tomatillo mixture and 0.25 (1/4) cup water; puree on high speed until smooth, adding more water as needed
> season to taste
> combine the cooked potatoes and green beans in a bowl; toss with the sauce and refrigerate for 1 hour before serving
> serve chilled


For a full run-down of the Guatemalan lunch and how things went, go here.

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