Skip to main content

Vegetable Succotash

Mushrooms lend themselves well to wine pairings. An earthy risotto with full-flavored mushrooms such as shiitakes calls for a rich American Pinot. If you are aiming for a milder palate, select a wine with a lighter taste such as a leaner Burgundy.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 Tbs. unsalted butter
Ingredient Line: 
1 shallot, finely chopped
Ingredient Line: 
2 cloves garlic, thinly sliced
Ingredient Line: 
20 parsley leaves
Ingredient Line: 
¼ onion, diced
Ingredient Line: 
2 stalks celery, diced
Ingredient Line: 
½ russet potato, peeled, diced and blanched
Ingredient Line: 
1 cup fresh or frozen corn kernels
Ingredient Line: 
20 fresh fava beans, blanched
Ingredient Line: 
1 fresh piquillo pimento or 1 canned pimento, finely chopped
Ingredient Line: 
20 green peas, fresh or frozen

Instructions: 

  1. Heat butter in large skillet over medium heat. When hot, add shallot, garlic, and parsley leaves, and cook for about 2 minutes, or until just softened. Add onion and celery, and cook, stirring, until onion is translucent, about 5 minutes.
  2. Add potato and corn, and continue to cook for 2 minutes more. Add favas, pimento, and peas, and stir together. Season to taste with salt and pepper, heat through, and serve on side.

 

Nutrition Information: 

Calories: 
140
Protein: 
4 g
Total Fat: 
6 g
Saturated Fat: 
3 g
Carbohydrates: 
18 g
Cholesterol: 
15 mg
Sodium: 
50 mg
Fiber: 
4 g
Sugar: 
3 g
Yield: 
Serves 4