Best 2 Summer Vegetable Succotash Recipes
Summer is the season for an abundance of fresh, flavorful vegetables. A succotash is a Native American dish that celebrates the bounty of the summer harvest. This traditional dish is a simple combination of corn, beans, and squash, but it can be customized with a variety of other vegetables and seasonings to create a unique and delicious side dish or main course. Whether you are looking for a classic succotash recipe or something a little more creative, this article will provide you with the inspiration and information you need to make a delicious summer vegetable succotash.
Check out the recipes below so you can choose the best recipe for yourself!
SUMMER VEGETABLE SUCCOTASH
Categories Potato Soy Side Corn Squash Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
- 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. Transfer to a serving bowl.
- Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.
SUMMER VEGETABLE SUCCOTASH
Make and share this Summer Vegetable Succotash recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cover potatoes with cold salted water by 1 inch in a large saucepan.
- Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
- Drain and cool, then cut into bite-size pieces.
- 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.
- Transfer to a serving bowl.
- Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
- Stir in beans and sauté, stirring, until heated through.
- Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.
Tips:
- Fresh is Best: Use fresh vegetables for the best flavor and texture. If fresh vegetables are not available, frozen or canned vegetables can be substituted.
- Choose Colorful Vegetables: A variety of colorful vegetables will make your succotash more visually appealing and nutritious.
- Don't Overcook the Vegetables: Overcooked vegetables will lose their flavor and texture. Cook the vegetables just until they are tender-crisp.
- Use a Variety of Herbs and Spices: Herbs and spices will add flavor and depth to your succotash. Some good options include basil, thyme, oregano, garlic, and onion powder.
- Serve Warm or Cold: Succotash can be served warm or cold. It can be enjoyed as a side dish, main course, or salad.
Conclusion:
Summer vegetable succotash is a delicious and versatile dish that is perfect for any occasion. It is easy to make, can be tailored to your own taste preferences, and is a great way to use up fresh summer vegetables. So next time you are looking for a healthy and flavorful side dish, give summer vegetable succotash a try.
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