Summer Vegetable Succotash |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Gourmet Magazine Ingredients:
1 lb small yellow-fleshed potato (such as yukon gold) |
1 tablespoon vegetable oil (preferably corn oil) |
1/4 cup unsalted butter |
2 cups fresh corn kernels (from 3 ears; preferably yellow and white) |
8 ounces baby pattypan squash, trimmed and quartered |
8 ounces frozen shelled edamame or 8 ounces baby lima beans, cooked according to package directions and cooled |
1/4 cup finely chopped red onion |
1/4 cup finely chopped fresh chives |
Directions:
1. Cover potatoes with cold salted water by 1 inch in a large saucepan.
2. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
3. Drain and cool, then cut into bite-size pieces.
4. 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.
5. Transfer to a serving bowl.
6. Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
7. Stir in beans and sauté, stirring, until heated through.
8. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.
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