Autumn Succotash Recipes

AUTUMN SUCCOTASH

Autumn Succotash image

I really love Succotash and this recipe is so yummy. All the veggies mixed together is divine! You can make this served over Gruyere grits as well. I will add the recipe for the grits below. This came from my Southern Living Ultimate Christmas Cookbook on page 43, that they sold at Dillard's last year 2010. The recipes in...

Provided by Kimberly Biegacki

Time 45m

Number Of Ingredients 16

Ingredients

2 Tbsp butter or margarine
1 large fennel bulb, cut into thin 2" strips
1 medium onion, cut into 1/4" wedges
2 garlic cloves, minced
1 large red bell pepper, cut into thin 2" strips
1 large large yellow bell pepper, cut into thin 2" strips
1 (16-oz) bag frozen whole kernel corn, thawed
1 (10 oz.) package baby lima beans, thawed
1/2 c heavy whipping creams
1/3 c chopped flat-leaf parsley
2 Tbsp fresh lemon juice
1 tsp salt
1 1/2 Tbsp greek seasoning
1/2 tsp freshly ground black pepper
4 medium plum tomatoes, chopped (about 1 cup)
1/2 c swiss cheese, shredded or gruyere

Steps:

1. Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic, cook 9 to 11 minutes or until lightly browned, stirring often.
2. Add pepper, cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato.
3. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often.
4. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato. ----Before serving add your cheese on top and heat in oven till cheese is melted.
5. I made an omelet with leftover Succotash and it was delish!

AUTUMN SUCCOTASH

Autumn Succotash image

Categories Side Sauté Christmas Thanksgiving Quick & Easy Bacon Corn Legume Lima Bean Fall Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley

Steps:

Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

SUCCOTASH

Succotash image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1/2 cup chopped red pepper
2 cups frozen or canned corn, drained
2 cups frozen lima beans
1/4 cup water
2 tablespoons butter
Salt and pepper

Steps:

In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste.

AUTUMN VEGETABLE SUCCOTASH

Autumn Vegetable Succotash image

Sage and squash enliven this fresh, buttery succotash.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter
1 medium onion, cut into 1/4-inch dice
2 garlic cloves, finely chopped
2 red bell peppers, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
2 yellow summer squash, cut into 1/4-inch dice
1 cup frozen lima beans
1 cup fresh or frozen corn kernels
Salt and freshly ground black pepper to taste
2 tablespoons fresh sage, coarsely chopped

Steps:

In a skillet over medium-high heat, melt butter. Add onion; cook until translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. Stir in sage, and serve.

SUCCOTASH

Succotash image

A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic

Provided by Katy Greenwood

Categories Side dish

Time 30m

Number Of Ingredients 8

Ingredients

4 sweetcorn cobs
1 tbsp olive oil
2 garlic cloves , crushed
100g frozen baby broad bean
1 red chilli , deseeded and chopped
large handful basil , chopped
large handful mint , chopped
1-2 tsp sherry vinegar

Steps:

Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.

Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

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