There’s lots of mysterious produce at the Farmer’s Market– not to mention plenty of laughable shapes. I never leave without a few Patty Pan Squashes. Their flying saucer shape was what drew me to them as a kid growing up in Texas (where potatoes were considered the “vegetable” in a steak and potato dinner) and it’s what draws them to me now as an aspiring chef. The stand-out shape makes any dish photogenic! I sautéed one with large globes of Brussel Sprouts and Sweet Potato, then flavored everything with Basil, Ginger and Garlic. Thank you, Farmer’s Market for such a plentiful harvest!
- 1 Patty Pan Squash
- 5-7 Brussel Sprouts
- 1/2 small Sweet Potato
- 4 Basil Leaves
- 2 teaspoons minced Ginger
- 2 Garlic Cloves (minced)
- Salt, Pepper, Coriander
- Olive Oil
First, mince the ginger, garlic, and roughly chop basil leaves. Set aside in a small bowl.
Next, rinse all the vegetables and peel the sweet potato (I only used half, but you can use the whole thing if you want!). Chop the bottoms off of the brussels and then cut each one in half lengthwise. Cut the sweet potato into bite-sized pieces, making sure not to leave any piece TOO chunky or thick. Then cut the patty pan in half.
Prepare the cast-iron! Coat the bottom in olive oil, salt, pepper, and a few dashes of coriander. Place all the halved brussels and patty pan face-down and toss the potato slivers in however. Turn heat to somewhere between low and medium and cover.
After about 5-7 minutes, you'll see the bottom of the skillet will be dry. Pour a little bit of water into the bottom (this will expedite the steaming process. It's especially essential for the sweet potato and brussels). Also, sprinkle the garlic, ginger, and basil mixture over the top of the vegetables and a another dash of salt and pepper. Replace the cover and let sit for another 5 minutes.
Before removing from heat, check to see that the bottoms of the brussels and patty pan are browned to your liking. Then plate and enjoy!
© Nimai\'s Cookbook