Vegetable Succotash Recipe

Name: Vegetable Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 Tbs. unsalted butter; 1 shallot, finely chopped; 2 cloves garlic, thinly sliced; 20 parsley leaves; 1/4 onion, diced; 2 stalks celery, diced; 1/2 russet potato, peeled, diced and blanched; 1 cup fresh or frozen corn kernels; 20 fresh fava beans, blanched; 1 fresh piquillo pimento or 1 canned pimento, finely chopped; 20 green peas, fresh or frozen

Servings: persons

2 Tbs. unsalted butter
1 shallot, finely chopped
2 cloves garlic, thinly sliced
20 parsley leaves
1/4 onion, diced
2 stalks celery, diced
1/2 russet potato, peeled, diced and blanched
1 cup fresh or frozen corn kernels
20 fresh fava beans, blanched
1 fresh piquillo pimento or 1 canned pimento, finely chopped
20 green peas, fresh or frozen

1
Heat butter in large skillet over medium heat.
2
When hot, add shallot, garlic, and parsley leaves, and cook for about 2 minutes, or until just softened.
3
Add onion and celery, and cook, stirring, until onion is translucent, about 5 minutes.
4
Add potato and corn, and continue to cook for 2 minutes more.
5
Add favas, pimento, and peas, and stir together.
6
Season to taste with salt and pepper, heat through, and serve on side.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbs. unsalted butter, 1 shallot, finely chopped, 2 cloves garlic, thinly sliced, 20 parsley leaves, and more.

Yes, Vegetable Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Succotash

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