Amber Robertson-Smith (Nashville, Tennessee)
Serves 4
3 tablespoons salted butter
2 cups Vidalia onions, diced small
2 cups fresh sweet corn kernels (see Chef’s Tips on corn, page 322)
1 pound shelled edamame
2 tablespoons fig vinegar
1/2 teaspoon freshly cracked black pepper
3 small tomatoes, diced
1 yellow bell pepper, seeded and diced
3 tablespoons fresh basil, chopped
Melt butter in a skillet over medium-high heat. Add onion, and sauté for 2 to 3 minutes. Add corn, and sauté for another 2 to 3 minutes. Add edamame, and sauté for another 2 to 3 minutes. Add vinegar, pepper, tomatoes, and yellow pepper, and sauté for another minute; then remove from the heat. Transfer to the succotash serving bowl, decorate with basil, and serve.
Country Comfort – Cooking Across America: Country Comfort: Over 175 Traditional and Regional Recipes by Mary Elizabeth Roarke, Nicole Roarke
Published: Aug 14, 2012 by Hatherleigh Press
ISBN: 9781578264148
Price: $18.95
Chapters-Indigo
Amazon
