Summer Vegetable Succotash

Name: Summer Vegetable Succotash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 355 milliliters oz frozen shelled edamame (fresh soybeans) or baby lima beans , cooked according to package directions and cooled; 473 milliliters fresh corn kernels (from 3 ears; preferably yellow and white); 59 milliliters finely chopped fresh chives; 227 grams baby pattypan squash, trimmed and quartered; 59 milliliters finely chopped red onion; 59 milliliters 1/2 stick unsalted butter; 1 Tbsp vegetable oil (preferably corn oil); 454 grams (1-inch) yellow-fleshed potatoes such as Yukon Gold

The recipe Summer Vegetable Succotash could satisfy your Southern craving in roughly 45 minutes. This recipe serves 6. One serving contains 238 calories, 7g of protein, and 11g of fat. It will be a hit at your The Fourth Of July event. If you have baby lima beans, onion, yellow-fleshed potatoes such as yukon gold, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain and cool, then cut into bite-size pieces.

Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.

Ingredients you will need

Salt And Pepper

Potato

Butter

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a serving bowl.

Equipment you will use

Bowl

Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

Ingredients you will need

Salt And Pepper

Potato

Butter

Chives

Squash

Beans

Onion

Corn

Equipment you will use

Frying Pan

• If you can only find edamame in the pod, you'll need to buy a 1-pound bag and shell them.• Potatoes and edamame can be boiled (but not sautéed) 1 day ahead. Cool, then chill, covered.

Ingredients you will need

Potato

Edamame

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

355milliliters

oz frozen shelled edamame (fresh soybeans) or baby lima beans , cooked according to package directions and cooled 473milliliters

fresh corn kernels (from 3 ears; preferably yellow and white)59milliliters

finely chopped fresh chives 227grams

baby pattypan squash, trimmed and quartered 59milliliters

finely chopped red onion 59milliliters

1/2 stick unsalted butter 1Tbsp

vegetable oil (preferably corn oil)454grams

(1-inch) yellow-fleshed potatoes such as Yukon Gold

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Domaine Leseurre Dry Cuvee Classique Riesling with a 4.8 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.