Celery Succotash Recipes

CHEF JOHN'S SUCCOTASH

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

SUCCOTASH

Steps:

• In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• Stir in basil and serve.

CREOLE SUCCOTASH FROM 'TREME'

Steps:

• In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the tomatoes, onion, bell pepper, and celery and stir to coat well in the fat. Cook, uncovered, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
• Stir in the okra, lima beans, corn, sausage, ham, bay leaves, and thyme. Cook, still uncovered, until vegetables are soft, about 1 hour, stirring occasionally. If the mixture seems dry toward the end of the cooking time, stir in water to moisten, a little at a time, then cover the pan and continue cooking.
• Reduce the heat to low and stir in the shrimp. Cook, stirring often, until the shrimp are cooked through and the flavors have blended, about 15 minutes longer. Remove from the heat. Mound the rice on large plates, spoon the succotash over the rice, and serve at once.

MEDITERRANEAN SUCCOTASH

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.

CELERY SUCCOTASH SALAD

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.

MAMA NINA'S CORN SUCCOTASH

Steps:

• Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
• Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

FRENCH-STYLE SUCCOTASH

Steps:

• Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
• Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes.
• Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
• Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally.
• Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken.
• Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

SUCCOTASH

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.

CORN BREAD SUCCOTASH STUFFING

Steps:

• Place Old-fashioned Corn Bread on baking sheet. Let stand uncovered overnight to dry. Transfer to large bowl.
• Melt butter in large skillet over medium heat. Add onions, red bell peppers and celery. Sauté until tender, about 15 minutes. Transfer sautéed vegetables to medium bowl. Mix in lima beans, corn kernels, herbs, salt and pepper. (Corn bread and vegetables can be made 1 day ahead. Cover separately. Store bread at room temperature; chill vegetables.)
• Preheat oven to 350°F. Lightly butter 8-inch square baking dish. Stir vegetables, chicken broth and egg into corn bread. Reserve 10 cups stuffing for turkey; transfer remainder to prepared dish. Cover and bake stuffing alongside turkey until heated through, about 30 minutes.

CELERY SUCCOTASH

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.