Vegetable Succotash

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.

  • 4Servings


  • 2 Tbs. unsalted butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, thinly sliced
  • 20 parsley leaves
  • 1/4 onion, diced
  • 2 stalks celery, diced
  • 1/2 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


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.

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
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 15 mg
  • Fat Content: 6 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 50 mg
  • Sugar Content: 3 g