ROASTED SUCCOTASH
Make and share this Roasted Succotash recipe from Food.com.
Provided by khah3765
Categories Low Cholesterol
Time 40m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 15x10x1-inch baking pan combine lima beans, corn, sweet pepper, onion, olive oil, cumin, salt, and red pepper.
- Bakd in a 400* oven about 25 minutes or until vegetables are tender and lightly browned, stirring after 15 minutes.
- To serve, sprinkle with cilantro.
Nutrition Facts : Calories 134.3, Fat 3.1, SaturatedFat 0.5, Sodium 255.9, Carbohydrate 23.8, Fiber 4.7, Sugar 3.4, Protein 5.3
SUCCOTASH
It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.
Provided by Food Network
Categories side-dish
Time 56m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.
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
SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
SUCCOTASH
Steps:
- In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.
SUCCOTASH
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
- Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
- Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
- Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.
SWEET CORN SUCCOTASH
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
- Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
- Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
- To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.
SUCCOTASH
Categories Salad Bean Side Sauté Quick & Easy Bacon Corn Lima Bean Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
- Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
- Serve succotash with bacon crumbled over.
SUCCOTASH
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
SUCCOTASH
Succotash, a southern United States favorite, is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, boiled whole kernels of corn.
Provided by BeccaB3c
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook scallions, stirring, until softened- about 2 minutes.
- Add beans and cook, stirring occasionally, 5 minutes.
- Add corn, salt, and pepper, and cook, stirring occasionally, 3 minutes.
- Add cream and cook, stirring, until cream is simmering and vegetables are tender, about 3 minutes.
Nutrition Facts : Calories 354.6, Fat 20.6, SaturatedFat 12.5, Cholesterol 63.7, Sodium 350.2, Carbohydrate 38, Fiber 7, Sugar 1.1, Protein 9.2
SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
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.
OLD-FASHIONED SUCCOTASH RECIPE
Make a succotash recipe exceptionally delicious with the addition of bacon. Our Old-Fashioned Succotash Recipe includes the traditional corn & lima beans.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 10
Steps:
- Cook bacon in large skillet on medium-high heat until crisp. Remove bacon with slotted spoon; drain on paper towel. Cook and stir onions in reserved bacon drippings until tender.
- Add lima beans and water; stir. Cook 5 min. or until beans are just tender, stirring occasionally.
- Stir in corn, milk, butter and vinegar. Bring to boil. Reduce heat to medium; simmer 10 min. Stir in bacon. Season with the salt and pepper.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 4 g, Protein 7 g
ROASTED VEGETABLE SUCCOTASH
Categories Vegetable Side Roast Thanksgiving Low Fat Vegetarian Lima Bean Parsnip Sweet Potato/Yam Fall Healthy Thyme Oregano Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer. Sprinkle with salt and pepper. Roast until vegetables are almost tender, stirring occasionally, about 30 minutes. Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer.
- Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.
- Bring half and half to boil in heavy small saucepan. Mix roasted vegetables, hot half and half, parsley, thyme, and oregano in 1 1/2-quart baking dish. Season with salt and pepper. Sprinkle toasted breadcrumbs over and serve.
ROASTED CORN, LIME AND CILANTRO SUCCOTASH, AND SCALLOPS
Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests!! Serve as a main dish with the anticipation that your guests will ask for seconds -
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.
- In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; sauté for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; sauté for 2 minutes. Stir in tequila and sauté for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.
- Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops.
- SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg.
- In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper.
- Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat.
- In a large skillet, heat half the oil over medium heat.
- Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.
Nutrition Facts : Calories 699.3, Fat 48.6, SaturatedFat 19, Cholesterol 149.9, Sodium 268.2, Carbohydrate 53, Fiber 8.2, Sugar 5.5, Protein 18.8
SUCCOTASH
You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 2h45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUCCOTASH
This is typically not my type of dish, but when my colleague Dominic made it I was sure to jot down his recipe.
Provided by mermaidmagic
Categories Beans
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil lima beans in salted water for 5 minutes or until tender.
- Drain well.
- Melt butter in saute pan over medium low heat.
- Add onions, beans, corn and tomatoes.
- Saute, stirring often for approximately 5 minutes.
- Add salt and pepper to taste.
- Serve hot.
More about "roasted succotash food"
SHEET PAN SUCCOTASH - THE FOOD CAFE
From thefoodcafe.com
6 JUICY PORK CHOP RECIPES READY IN UNDER 40 MINUTES
From foodnetwork.ca
SUCCOTASH - AUTHENTIC AMERICAN RECIPE | 196 FLAVORS
From 196flavors.com
ROASTED SUMMER CORN AND TOMATO SALAD - FAMILYSTYLE FOOD
From familystylefood.com
THANKSGIVING SUCCOTASH RECIPES - FOOD NEWS
From foodnewsnews.com
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
RECIPES FOR SUCCOTASH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY SOUTHERN SUMMER SUCCOTASH (+ VIDEO) - FAMILY FOOD ON ...
From familyfoodonthetable.com
95 CORN, SUCCOTASH IDEAS | FOOD NETWORK RECIPES, COOKING ...
From pinterest.ca
ROASTED CORN SUCCOTASH RECIPE | BEANS AND LEGUMES | HANNAFORD
From hannaford.com
SUCCOTASH RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SUCCOTASH RECIPE | PBS FOOD
From pbs.org
SUMMER SUCCOTASH | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
SWEET CORN SUCCOTASH RECIPE - CHRIS HASTINGS | FOOD & WINE
From foodandwine.com
THE BEST SOUTHERN SUCCOTASH RECIPE ONLINE - WHAT IS ...
From grandbaby-cakes.com
ROASTED CORN AND POTATO SUCCOTASH SALAD - SHARON PALMER ...
From sharonpalmer.com
EARLY PLYMOUTH COLONY-STYLE SUCCOTASH RECIPE
From today.com
SUCCOTASH RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: SAM MANNERING'S ROASTED CAJUN-FASHION SALMON AND ...
From thevistaseafoodrestaurant.com
GORDON RAMSAY SUCCOTASH RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ZUCCHINI CORN SUCCOTASH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SUCCOTASH - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES ...
From foodnetwork.co.uk
EDAMAME SUCCOTASH | RECIPE | SUCCOTASH RECIPE, FOOD ...
From pinterest.ca
SUCCOTASH DURHAM – FOOD TRUCK AND CATERING BUSINESS IN ...
From succotashdurham.com
BEST-EVER SUCCOTASH RECIPE | SOUTHERN LIVING
From southernliving.com
RECIPE: SAM MANNERING'S ROASTED CAJUN-STYLE SALMON AND ...
From stuff.co.nz
SUCCOTASH, PINTOS AND CORN MEDLEY RECIPE
From foodreference.com
CLASSIC SUCCOTASH - MCCORMICK
From mccormick.com
FOOD NETWORK SUCCOTASH RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED SALMON & SUCCOTASH | RACHAEL RAY IN SEASON
From rachaelraymag.com
SUCCOTASH - FOOD HERO
From foodhero.org
PIONEER WOMAN SUCCOTASH RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love