This dish is sweet, nutty, and “green”, with a sweet and funky base from leeks, garlic, and sage, and then is topped with a bread crumb Persillade. Both light and satisfying, if you add some cooked shelling beans and grains like barley or farro you have robust vegetable dish that can stand alone.
INGREDIENTS:
3 leeks, white part and pale green only, quartered lengthwise and sliced across ¼ inch, washed 2 cloves garlic, minced 6-8 large fresh sage leaves 3 cups butternut squash cubes, ½ inch 3 cups waxy potatoes (such as Sangre, Desiree, Yukon Gold, etc.), ½ inch cubes 3 cups filet beans, topped and tailed, cut into 1-inch lengths 1 cup vegetable stock or water 1-2 cups Bread Crumb Persillade (see recipe) Leaves from 3 sprigs fresh thyme, chopped Olive oil as needed Salt and pepper to tasteMETHOD:
Bring a large pot of water to a boil. When boiling, cook the squash, beans, and potatoes separately until just cooked through. Retrieve each vegetable from the water and drain well, keeping separate. While cooling, drizzle the potatoes and squash with olive oil and toss to coat, and season with a little salt and pepper.
Heat a large (12-14 inch) skillet with a lid, non-stick preferably, over medium heat. Coat the bottom well with oil and heat until it “thins”. Add the squash to the skillet and sauté until golden and caramelized along the edges. Use a slotted spoon to retrieve from the oil and drain on paper towels. Repeat with the potatoes. You can combine them now.
Make sure there is oil in the pan bottom. Tear all but one sage leaf into bits and add to the hot oil. Slice the last sage leaf into thin shreds. Cook until the oil is fragrant with sage, then remove the sage from the oil. Add the leeks and thyme and cook until translucent and tender. Add the garlic and cook until fragrant.
Push the alliums to the side and add the beans. Lower the heat to low. Top with the alliums and add the 1 cup liquid. Top with the potatoes and squash cubes and Cover the pan. Cook until the liquid has evaporated and the vegetables are heated through. Add the shredded sage leaf and toss to mix in. Top with the persillade and toss to mix in. Season with salt and pepper and serve hot.
Chef’s Notes: You could change the persillade to a gremolata with the addition of citrus zest, although instead of the traditional lemon zest, use orange zest or combine orange with Meyer lemon. You could scatter pumpkin seeds or pine nuts over the top as well.
Serves: 4
Source: Chef Andrew E Cohen
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