Super Succotash Recipe - Cooking Index
The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving.
Type: Vegetables2 cups | 320g / 11oz | Baby lima beans - thawed if frozen |
2 cups | 125g / 4.4oz | Corn kernels - thawed if frozen |
2 cups | 320g / 11oz | Green beans in 1/2" lengths |
1 cup | 146g / 5.1oz | Diced (1/4") red bell pepper |
1/2 cup | 31g / 1.1oz | Diced (1/4") seeded ripe plum tomatoes |
2 | Tablepoons olive oil | |
1 tablespoon | 15ml | Unsalted butter |
1 cup | 62g / 2.2oz | Chopped onion |
1 tablespoon | 15ml | Minced garlic |
1 cup | 237ml | Defatted chicken broth |
1 tablespoon | 15ml | Chopped fresh sage |
= (or 1 tspn dried sage) | ||
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
3 tablespoons | 45ml | Chopped parsley |
Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.
This recipe yields 8 servings.
Per serving: 200 calories, 32g carbohydrates, 9g protein, 6g fat, 5mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 11-17-2002
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