Succotash with a twist 😉. This recipe puts a Brazilian twist on an American staple, succotash. It should be just the ticket in August, when millions of us watch the The classic version of succotash is a combination of fresh corn and lima beans (or some other shell bean), sometimes embellished with tomatoes or peppers. Corn Succotash or just succotash for short starts with key vegetable ingredients making it the best melting pot of your favorite Southern sides.
Posole Succotash follows the basic concept of a traditional southern succotash, with some substitutions. Posole is used as the corn product, edamame replaces the lima beans and a pumpkin seed and milk slurry is used as a thickener. For a spicy succotash, New Mexico roasted green chile. You can have Succotash with a twist 😉 using 22 ingredients and 8 steps. Here is how you cook that.
Ingredients of Succotash with a twist 😉
- It’s 4 of sweet corn cobs, shucked.
- Prepare 1/2 of green bell pepper, diced.
- It’s 1/2 of red bell pepper, diced.
- Prepare 1/2 of yellow bell pepper, diced.
- It’s 1/2 of orange bell pepper, diced.
- You need 2 of carrots, diced.
- You need 10 of string beans, diced.
- It’s 1 cup of lima beans (substitute: kindney beans), cooked.
- You need 1 cup of peas (green and/or white), cooked.
- You need 1 large of tomato, deseeded and diced.
- Prepare 5 clove of garlic, minced.
- It’s 1 tbsp of olive oil, extra virgin.
- You need of salt.
- Prepare of freshly ground black pepper.
- You need of red chilli flakes.
- It’s 1 tsp of lime juice.
- Prepare 1 cup of vegetable broth (substitute with a single stock cube dissolved in water).
- Prepare 1 bunch of parseley, finely chopped.
- It’s 1 large of zucchini, diced.
- It’s of garnish.
- Prepare 1 piece of cabbage, thinly shredded.
- It’s dash of parseley, chopped.
A fun twist on a popular side dish. A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Succotash, a Depression-era dish, traditionally is composed of corn and shell beans (often limas) and sometimes tomatoes and peppers.
Succotash with a twist 😉 instructions
- Cook or steam the sweet corn until the skin of the corn feels less fibrous.
- Take the olive oil in a wok on very high heat. Add the minced garlic, and roast the garlic until the smell changes. There is no need to completely brown the garlic..
- Add the tougher vegetables, like carrots, string beans, bell peppers, zucchini and Lima beans/kidney beans. Add the salt. Toss on high heat for about 2 minutes until heated through..
- Add the boiled or steamed sweet corn. Continue tossing on high heat for about 5 minutes..
- Add the black pepper and chilli flakes. Add the lime juice as well..
- Add the parsley, tomato and toss for another minute. Add the broth, at this point. Cook for 2 more minutes on high heat..
- Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage..
- Serve hot, with rice, or as an appetizer portion. Enjoy!.
Succotash, from the Algonquin language of the Narragansett Native Americans of Rhode Island, means "boiled corn kernels," but the dish has morphed over Some succotash calls for heavy cream, but instead, I kept it light—more salad-like—tossing the mixture with a few squirts of lemon juice as a. Bursting with summer flavors, this Shrimp and Edamame Succotash is a fun twist on the traditional and makes the perfect weeknight dinner. When I was in school, I spent a year working a few nights a week at a retirement home. All my residents had their favorite meals but one side dish that everyone. We chose to go to Succotash for lunch due to its proximity to the Gaylord Hotel and it was a great experience from start to end.