Updated Succotash
List of Ingredients
1/2 cup (1 stick) butter
3/4 cup chopped red bell pepper
1/3 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups baby carrots
Water
3 cups frozen whole kernel corn
4 cups fresh broccoli florets
2 tablespoons honey mustard
Recipe
Melt 2 tablespoons butter in a large skillet. Add red pepper and green onions; saute 2 to 3 minutes or until crisp-tender. Stir in salt and pepper; set aside.
Place carrots and 1 1/2 cups water in a large saucepan or 4-quart Dutch oven. Bring to a boil. Reduce heat to low; cover and simmer 3 minutes. Add frozen corn and broccoli. Return to a boil. Cover and simmer 4 to 5 minutes or until vegetables are tender. Drain. Return cooked vegetables to saucepan.
Meanwhile, melt remaining 6 tablespoons butter in a medium skillet over medium heat. Continue, heating 2 to 3 minutes more, stirring frequently. Watch carefully. Remove from heat when lightly browned; set aside. Stir together honey mustard and 2 teaspoons water in a small dish.
Combine sauteed vegetables with carrots, corn and broccoli in a saucepan. Drizzle mustard mixture over vegetables; then drizzle with browned butter. Toss gently. Place in a serving dish. Makes 8 to 10 servings.
From LA DAily News 12/17/00
|
|
member logon
