Autumn Succotash

Kim Biegacki

By
@pistachyoo

I really love Succotash and this recipe is so yummy. All the veggies mixed together is divine! You can make this served over Gruyere grits as well. I will add the recipe for the grits below.


This came from my Southern Living Ultimate Christmas Cookbook on page 43, that they sold at Dillard's last year 2010. The recipes in that book so far have all been scrumptious.


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Comments:

Serves:

6-8 people

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 Tbsp
butter or margarine
1 large
fennel bulb, cut into thin 2" strips
1 medium
onion, cut into 1/4" wedges
2
garlic cloves, minced
1 large
red bell pepper, cut into thin 2" strips
1 large
large yellow bell pepper, cut into thin 2" strips
1
(16-oz) bag frozen whole kernel corn, thawed
1
(10 oz.) package baby lima beans, thawed
1/2 c
heavy whipping creams
1/3 c
chopped flat-leaf parsley
2 Tbsp
fresh lemon juice
1 tsp
salt
1 1/2 Tbsp
greek seasoning
1/2 tsp
freshly ground black pepper
4 medium
plum tomatoes, chopped (about 1 cup)
1/2 c
swiss cheese, shredded or gruyere

Directions Step-By-Step

1
Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic, cook 9 to 11 minutes or until lightly browned, stirring often.
2
Add pepper, cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato.
3
Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often.
4
Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato. ----Before serving add your cheese on top and heat in oven till cheese is melted.
5
I made an omelet with leftover Succotash and it was delish!

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy