SUMMER VEGETABLE SUCCOTASH
Categories Potato Soy Side Corn Squash Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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. 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. Transfer to a serving 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.
SUMMER VEGETABLE SUCCOTASH
Make and share this Summer Vegetable Succotash recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Transfer to a serving 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.
SUMMER ITALIAN VEGETABLE SUCCOTASH WITH SAUSAGE
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!
CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
JESSICA B. HARRIS'S SUMMER SUCCOTASH
The food historian and writer Jessica B. Harris wrote a whole cookbook, "The Martha's Vineyard Table" (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant. This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes. If you can't find a habanero chile but still want to add heat, a small jalapeño will work.
Provided by Nicole Taylor
Categories dinner, easy, lunch, vegetables, side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
- If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 5 grams
SUMMER SUCCOTASH
When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother's best vegetable dish. It includes all the vegetables she loved from the South.
Provided by JJ Johnson
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
- Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
- Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.
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SUMMER VEGGIE SUCCOTASH | 12 TOMATOES
From 12tomatoes.com
Servings 6Total Time 35 minsEstimated Reading Time 3 mins
- Fry bacon pieces in a cast iron or heavy-bottomed skillet over medium heat. Remove bacon pieces with a slotted spoon and keep the bacon grease. Wipe some of the grease from the pan with a paper towel.
- Add onion, okra, and corn kernels to the same skillet. Cook until just brown on the edges, about 5-7 minutes.
- Add butter and minced garlic. Cook until garlic is fragrant, about 1 minute. Remove from heat to cool.
- Combine lima and cannellini beans in a large bowl. Stir in the cooled onions and okra. Add bacon pieces, bell pepper, tomatoes, vinegar, paprika, kosher salt, and pepper. Toss until well mixed. Add more salt and pepper, to taste.
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4.9/5 (8)Category Vegetable, Herb, Skillet, Side DishServings 8Calories 100 per serving
- Melt butter in 12-inch skillet until sizzling; add onion, green onions and garlic. Cook over medium-high heat 3-4 minutes or until tender.
- Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.
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