CREAMY CONFETTI SUCCOTASH
An easy-to-eat beautiful vegetable mélange to serve in the prettiest bowl you have.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
CREAMY SUCCOTASH
This is a creation from my sister, Jenny. When I saw her make it, I didn't think the combination would be very tasty together, but I changed my mind immediately upon tasting it." -Shannon Koene of Blacksburg Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.
Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES
If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Corn
Yield 6
Number Of Ingredients 8
Steps:
- Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
- When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g
SUCCOTASH CASSEROLE
Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.
Provided by Angie McGowan
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
- In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
- Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
- Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g
CREAMED VEGETABLES
Provided by babyfingers75
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- * broccoli, carrots, cauliflower, onions, potatoes or turnips Cut the vegetables into serving sizes and cook until barely tender by steaming, cooking in a small amount of water or in microwave. Remove from heat and drain the vegetables well. While the vegetables are cooking, in a medium-sized saucepan melt margarine in a over low heat. Add the flour, salt, pepper and nutmeg. Stir over low heat until the mixture is smooth. Remove from heat. Add the milk. Heat to boiling, stirring constantly until the mixture thickens, about 1 minute. Add the cooked, drained vegetables. Heat through.
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NANA’S CREAMY SUCCOTASH – A COALCRACKER IN THE KITCHEN
From acoalcrackerinthekitchen.com
Cuisine Coal Region, PA DutchEstimated Reading Time 4 minsCategory Side Dishes
- If you are using fresh corn use a sharp knife to trim kernels from the cob. Use the back of the knife to scrape the cut area to get the "milk" from the corn that remains on the cob. If you are using canned corn, drain off the liquid. Set aside.
- Cook the bacon over medium heat until crisp. Remove to paper to drain; leave grease in pan. Add the diced onion to the bacon grease and saute over medium-low until the onions are softened but not brown. Crumble the cooled bacon and set aside.
- In the pan with the sauteed onions, add the corn, stir over medium heat for about 5 minutes to cook the corn. Add drained lima beans. Add the half and half/cream to get the "creaminess" you desire, stir in the butter, season to taste with salt and pepper. Simmer a couple minutes to heat thoroughly.
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- Combine the zucchini, squash, corn, bell pepper, onion, water and salt and pepper into a slow cooker.
- Turn the slow cooker to low and add the sour cream and cream cheese. Cook an additional 30 minutes or until the cream cheese is melted.
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (11)Total Time 35 minsCategory Side DishCalories 265 per serving
- In a large skillet over medium-high heat, warm the olive oil until it’s starting to shimmer. Add the corn and 1/2 teaspoon of the salt. Cook, stirring every minute or so, until the corn is turning golden on the edges, about 5 to 7 minutes (be careful, sometimes it hops out of the pan when it’s hot).
- Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño (if using) and the remaining 1/2 teaspoon salt. Stir to combine, scraping up any browned bits on the bottom of the pan as best you can. Cook, stirring often, until the onion is tender and turning translucent, about 5 to 8 minutes.
- Add the garlic to the pan, stir to combine, and cook until fragrant, about 30 seconds. Add the lima beans and cook until they’re warmed through, about 2 minutes.
- Add the butter to the skillet and stir until it’s mostly melted. Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with freshly ground black pepper. Add a tiny pinch of cayenne pepper if you’d like it to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.
COLORFUL SOUTHERN-STYLE SUCCOTASH - CLASSIC-RECIPES
From classic-recipes.com
5/5 (1)Total Time 22 minsCategory Vegetables, Side DishesCalories 176 per serving
- Melt half of the butter in a skillet over medium heat. Add the onion and cook for 3 minutes. Add the bell pepper and garlic and continue to cook for 3 to 4 minutes, or until the onion is translucent and the bell pepper is tender.
- Add the corn and lima beans to the onion mixture; bring to a simmer and reduce the heat to low. Continue to cook for 3 to 4 minutes to blend the flavors.
SWEET CORN SUCCOTASH | AN EASY VEGETABLE SIDE DISH
From mantitlement.com
Reviews 5Category Side DishCuisine AmericanTotal Time 15 mins
- Add the corn and bell pepper to the skillet and cook for 5-10 minutes. Shorter if the corn is already cooked and longer (closer to 10 minuets) if the corn is frozen or raw.
PEA, CORN AND POTATO SUCCOTASH | POTATOES, VEGETABLES ...
From noreciperequired.com
4/5 (6)Category Date NightCuisine AmericanTotal Time 55 mins
- In my book, and admittedly my book make be wrong, a succotash can be made up of just about any vegetables, all mixed together. That means that I can change up the ingredients as the seasons roll on, and that I can mix and match flavors and textures to get a composed dish greater than the sum of each of its parts. That is exactly what I do in this recipe video; making a Pea, Corn and Potato Succotash. The potato provides great body and substance, the corn a nice crunch and sweetness, and the pea a creamy texture, grassy flavor…together they make a perfect, and very complete side dish for all kinds of proteins. In this video, I made it with a pork chop but I think it goes equally well with chicken and fish. Best of all it’s easy to make and super tasty. Hope you enjoy it as much as I do. Recipe Overview and Keys to Success To make the best Succotash, make sure you do these few things:
- This dish, like just about all vegetables, will suffer if the ingredients are over cooked. The peas and corn only take a few minutes; the potatoes much longer. So to make sure they are all properly cooked, the potato needs to be done separately The chicken stock, and a bit of butter, provide the “sauce” for this succotash, that really holds all the ingredients together. So let it reduce down and concentrate, but you want to have several tablespoons left when you’re ready to serve Seasoning is very important. Add salt and pepper as you go, and taste right before you serve to see if you need to add any more.
- 2 diced shallots 2 minced garlic cloves 1 ear of corn, cut off the cob 1/3 cup of frozen peas 1 yukon gold potato 1 teaspoon thyme 3/4 cup chicken stock 2 tablespoons butter
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