Autumn Succotash
450g (1lb) Frozen Sweetcorn Kernels
285g (10oz) Baby Butter/Lima Beans
60ml (2floz) Stock or Water
2 Rashers Bacon
1 Shallot
3 tbsp Parsley
Salt and Pepper
Oil
Thaw the sweetcorn, drain the (if using tinned)
Finely chop the shallot, chop the bacon.
Place a little oil to a large frying pan, and gently sauté the bacon for a couple of minutes
Add the shallot and sauté until it becomes golden brown, do not allow to burn.
Add the sweetcorn, beans and stock (or water).
Simmer gently until the vegetables are tender, season to taste.
Transfer to a serving dish, sprinkling with the chopped parsley.
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