nutritional information

Per Serving:

  • 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

Vegetable Succotash

Vegetable Succotash

Serves 4

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

 

December 2002

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