How soon is too soon to start planning the menu from Thanksgiving? Thwarted by the pandemic, we may not be hosting a huge party but even though our day may look a little different, I still plan on filling the table with traditional foods. However, if I’m the one cooking of course I’ll be putting a slightly healthier spin on things. Green beans typically show up on the Thanksgiving day table but there will be no green bean casserole for me! I’ve created this easy haricot verts (aka. French green beans) with purple potato side dish that is finished with a lemony dressing.
The Benefits of Potatoes
I’ve been obsessed with purple potatoes in recipies lately. Not only do they look pretty but they are rich in a polyphenol antioxidant called anthocyanin which has been shown to help lower blood pressure, reduce cancer cell proliferation, improve vision and may even protect your skin against UV skin damage (the same antioxidant is also found in blueberries).
I also think in general potatoes get a bad rap because of people’s fears about carbs.
- Potatoes are full of fiber and are incredibly satiating.
- They are a great source of resistant starch which feeds your gut biome.
- They are a great source of carbohydrate if you are an athlete providing both carbohydrates to help fuel, refuel and improve performance.
The Recipe
This recipe is actually super easy. While you steam the vegetables, you toast the pumpkin seeds and make the lemony dressing. The beans marinate in the dressing and should be room temperature so its a good side dish if you need to make something in advance to save space in the stove or in the fridge. The secret ingredient is a lemony spice called sumac, but you can always replace the sumac with lemon zest instead.
Who else is planning their Thanksgiving meal already?
Haricot Verts and Potato with Lemon Sumac Dressing
A beautiful and healthy vegan side dish perfect for Thanksgiving, or any other family dinner. If possible, use purple potatoes to really make this dish pop. You can prepare this side dish in advance and let it come to room temperature about 1 hour before serving.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup raw pumpkin seeds (pipits)
- 1 lb of haricot verts (or green beans)
- 1 1/2 cup quartered purple potatoes (or red potatoes – about 1 pound)
- 1/4 cup lemon juice
- 1 teaspoon sumac or 1 teaspoon lemon zest
- Parsley for garnish
- 1/4 teaspoon salt
- Pepper to taste
Instructions
- Steam green beans for 3-5 minutes (to your desired tenderness) until bright green and tender. Transfer to an ice water bath.
- Steam quartered potatoes for about 10 minutes (until tender). Drain and set aside.
- Cook pumpkin seeds in a pan over medium-high heat until they start to brown. Set aside.
- Whisk olive oil, lemon juice, sumac OR lemon zest in a bowl. Add 1/4 teaspoon of salt and 1/8 teaspoon pepper (add more salt/pepper to taste).
- Combine green beans and potatoes in a bowl and toss with 2 tablespoons of dressing. Add more dressing to taste. Toss and coat with dressing and allow to sit at room temperature for 1 hour.
- Garnish with pumpkin seeds. Top with parsley to taste.