California Succotash Recipes

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CALIFORNIA SUCCOTASH



California Succotash image

Provided by Mary Risley

Categories     Dairy     Vegetable     Side     Thanksgiving     Vegetarian     Corn     Fall     Vegan     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

1 pound large pearl onions
2 cups whipping cream
1 large red bell pepper
1 pound zucchini, diced
3 3/4 cups fresh corn kernels or frozen, thawed

Steps:

  • Cook onions in large saucepan of boiling water 1 minute. Drain and cool. Cut off root ends, then peel. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Combine onions and cream in heavy large skillet. Bring to boil over medium-high heat. Cover; boil until onions are almost tender, about 8 minutes. Uncover; boil until liquid is slightly reduced, about 4 minutes. Add bell pepper and zucchini. Cover; cook until almost tender, about 5 minutes. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes. Season with salt and pepper.

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