Vegetable Succotash

Name: Vegetable Succotash
Ingredients: 2 Tbs. unsalted butter; 1 shallot, finely chopped; 2 cloves garlic, thinly sliced; 20 parsley leaves; 1/4 onion, diced; 2 stalks celery, diced; 1/2 russet potato, peeled, diced and blanched; 1 cup fresh or frozen corn kernels; 20 fresh fava beans, blanched; 1 fresh piquillo pimento or 1 canned pimento, finely chopped; 20 green peas, fresh or frozen

11 ingredients

6 steps

Ingredients

2 Tbs. unsalted butter
1 shallot, finely chopped
2 cloves garlic, thinly sliced
20 parsley leaves
1/4 onion, diced
2 stalks celery, diced
1/2 russet potato, peeled, diced and blanched
1 cup fresh or frozen corn kernels
20 fresh fava beans, blanched
1 fresh piquillo pimento or 1 canned pimento, finely chopped
20 green peas, fresh or frozen

Directions

1

Heat butter in large skillet over medium heat.
2

When hot, add shallot, garlic, and parsley leaves, and cook for about 2 minutes, or until just softened.
3

Add onion and celery, and cook, stirring, until onion is translucent, about 5 minutes.
4

Add potato and corn, and continue to cook for 2 minutes more.
5

Add favas, pimento, and peas, and stir together.
6

Season to taste with salt and pepper, heat through, and serve on side.