Photo credit: Lindsay Hunt
6 garlic cloves, peeled
2 sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup peanut oil
1-pound green beans, ends trimmed and cut into quarters or frozen green beans
1/2 cup spiced butter or 8 tablespoons (1 stick) unsalted butter
One 3-inch piece ginger, peeled and finely chopped
3 medium carrots, peeled and cut into 1/2 inch dice
1 medium red onion coarsely chopped
2 jalapeno chilies seeds and ribs removed finely chopped
1 1/2 cups water
1 tablespoon Berbere or chili powder
1 tablespoon chopped chives
1 teaspoon salt
2 tablespoons olive oil
1. Preheat the oven to 350 degrees. Toss the garlic and sweet potatoes with the peanut oil in a roasting pan. Roast for 20 minutes or until the garlic is tender. Remove and reserve the garlic. Continue roasting the sweet potatoes until tender, about 35 minutes.
2. While the potatoes are roasting, if using fresh green beans, bring large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with ice and water. Add the beans to the bowling water and let blanch for 2 minutes. Drain the beans and plunge into the ice bah to stop cooking, and set the color. Drain and set aside.
3. When the sweet potatoes are done, transfer them to a large bowl, add the roasted garlic, and mash with fork to chunky consistency.
4. Melt butter in a large sauté pan over medium heat. Add the ginger, carrots, onions, and jalapenos and sauté, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the water and bring to a simmer, then reduce heat and simmer gently until the carrots are tender, about 10 minutes (If using frozen green beans add them with carrots.)
5. Stir in the berbere and mashed sweet potatoes, then add blanched green beans and book, stirring until heated through. Stir in the chives and salt and transfer to a serving bowl.
6. Drizzle the vegetables with olive oil and serve.
by: Marcus Samuelsson