Celery Succotash Recipes

CELERY SUCCOTASH SALAD

Celery Succotash Salad image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons Dijon mustard
2 tablespoons honey, a healthy drizzle
1/2 lemon, juiced
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen corn kernels
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

Steps:

In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.

MEDITERRANEAN SUCCOTASH

Mediterranean Succotash image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 red onion, diced
2 cloves garlic, chopped
2 bell peppers, yellow, red, and/or green, seeded and chopped
1 bunch asparagus, sliced on bias, tips 1 1/2 inches long
2 cups frozen corn kernels
1 can butter beans, drained
Salt and pepper
Handful flat-leaf parsley, chopped

Steps:

Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.

CREAMY SUCCOTASH (CROCKPOT)

Creamy Succotash (Crockpot) image

I love any kind of bean or veggie so this is a hit in my books. This recipe is easy to throw together and tastes so good. Great served with beef, pork, chicken or fish. I like my succotash creamy so I add condensed cream of celery soup sometimes. These pics are from the web since I haven't made this in a while.

Provided by Jeanne Benavidez

Categories Other Side Dishes

Time 8h20m

Number Of Ingredients 14

Ingredients

2 c dry lima beans
1 pkg (16 oz) frozen whole kernel corn
1 pkg (10 oz) frozen sweet peas
1 c carrot, small cubes
1 read or green bell pepper, cut into 1-inch pieces
1 small onion, chopped
1 large celery rib, small cubes
1 pkg (10 oz) frozen cut okra (not breaded) optional
1 Tbsp chopped garlic
1 tsp black pepper
1 tsp sea salt
2 can(s) condensed cream of celery soup
2 c water
6 slice crisp-cooked bacon, drained and crumbled

Steps:

1. Rinse the dry beans.
2. Place in the crockpot with the corn, peas, carrots, bell pepper, onion, celery, okra (if using), garlic, pepper and salt. Toss gently to combine.
3. In a bowl, mix the soup and water and whisk until smooth. Add to the crockpot. Stir ingredients.
4. Cover and cook on low for 8 to 10 hours. Stir in bacon crumbles and serve.

CELERY SUCCOTASH

Celery Succotash image

Make and share this Celery Succotash recipe from Food.com.

Provided by katie in the UP

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons Dijon mustard
2 tablespoons honey
1/2 lemon, juice of
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrot
2 cups frozen corn kernels
1 (15 ounce) can chickpeas, drained
1/2 red bell pepper, chopped
1 medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

Steps:

In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper.
Add the celery, carrots, corn, chick peas, peppers, onions, and thyme.
Toss to combine the salad and adjust salt and pepper, to taste.

Nutrition Facts : Calories 283, Fat 13.4, SaturatedFat 1.8, Sodium 283.2, Carbohydrate 38.5, Fiber 5.4, Sugar 7.7, Protein 5.9

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