Creamy Succotash
serves 2-4
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1 tablespoon unsalted butter
1 1/2 cups corn kernels (thawed and drained if frozen)
1 1/2 cups lima beans (thawed if frozen)
1 teaspoon chopped fresh thyme
salt and pepper
3 green onions, thinly sliced (dark green parts separated from white and light green parts)
1/4 cup light cream
1/4 cup water
prep: 15 minutes
total: 15 minutes
medium saucepan
1. Melt the butter in a medium saucepan over medium heat. When the foam subsides, stir in the corn, lima beans, thyme and the white and light green parts of the green onions. Season with a sprinkling of salt and pepper and cook, stirring occcasionally, 3 minutes.
2. Pour in the cream and water. Gently simmer until the liquid thickens and the corn and lima beans are tender, 4-6 minutes. Take the pan off the heat and stir in the rest of the green onions.
2. Pour in the cream and water. Gently simmer until the liquid thickens and the corn and lima beans are tender, 4-6 minutes. Take the pan off the heat and stir in the rest of the green onions.
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