Prep Time: 30 minutes
Cook Time: 30 minutes
Serves 4 to 6
Source: The Culinary Vegetable Institute at The Chef's Garden
Succotash is a classic southern dish to serve in the summer, when the sweet corn, squash and beans are in season. We make our version extra luxurious with the addition of beurre monté. A sauce of butter and herbs. Consider serving this with seared fish, or pork chops. To keep it vegetarian and to make a hearty meal, consider making a southern style bowl of corn grits to serve alongside.
- ⅔ cup (140g) dried peas or beans, soaked overnight.
- ¼ onion, diced
- 2 ears of corn, shucked and kernels cut from the cobs
- 3 ounces (85g) haricots verts, cut into thirds
- 2-3 baby summer squash, sliced
- ½ pint (150g) cherry tomatoes, quartered
- Squash blooms pulled apart(optional)
- 1 lemons, zested
- 2 sticks butter (1 cup or 240 g), diced
- 1¼ teaspoon (1.5g)salt
- ¼ ounce dill, picked and chopped
- ¼ oz mixed micro herbs, chopped
In a medium size saucepan of unsalted water, cook the peas until tender. Start checking them for tenderness around 1 hour; the cooking time will depend on the peas. Drain.
In a small saucepan, bring 1 tablespoon of water to a boil over medium heat.
Cook until reduced by half.
Add the butter, one tablespoon at a time, whisking until it’s melted and almost incorporated before adding the next piece.
Add the lemon zest, dill, herbs, and 1¼ teaspoons salt.
In a large sauté pan on medium high heat, cook the onions with a splash of oil.
Add the sliced squash.
When the color brightens (approx. a minute) add the beans and corn to the skillet.
When the beans are just cooked, add the tomatoes, peas, and ⅛ cup water.
Set over medium heat and cook the vegetables until the squash is just tender, (about 2 more minutes).
Add the squash blossoms.
Pour the butter sauce over the vegetables.
Taste and adjust the seasoning as needed.
Let everything heat through, taking care not to break the butter sauce.