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Edamame Succotash with Lemon Herb Butter

Succotash (from Narragansett msíckquatash, "boiled corn kernels" is a food dish consisting primarily of corn and lima beans or other shell beans. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States.  Succotash is a traditional dish of many Thanksgiving celebrations but of course we've made it a little quirky by using edamame.  Thank you to Chef Jim Watkins at Bastyr University for his inspiration.

1 ½ cup shelled edamame
1 cup corn kernels
1 carrot, ¼ "dice
1 red pepper, ¼ "dice
1 lemon
2 tablespoons butter
2 tablespoons fresh chopped herbs (basil, marjoram, thyme)
Salt
Freshly ground black pepper

1. Bring a 4 quart pot of water to boil.
 
2. Add edamame, corn and carrot and boil for 2-3 minutes.  Pour vegetables through a large strainer and plunge them into cold water for 2-3 minutes.  Strain water from cooked vegetables.

3. Zest the lemon using a microplaner to obtain 1/2 teaspoon.. 

4. Heat a large skillet.  Add 1 tablespoon of butter and lemon zest.  When butter sizzles, add red pepper and sauté for 1 minute.

5. Add second tablespoon of butter, cooked vegetables, fresh herbs and salt.  Toss until thoroughly warmed.
 
6. Squeeze about 1 tablespoon of lemon juice and a few grinds from the pepper mill over the vegetables. 

7. Serve as a garnish or side dish to meat or fish.


Copyright 2011, C. Lair, Original recipe.

5 Comments:

Theresa Mundy
I LOVE Jane's new haircut!
November 19, 2011, 7:36 am

Bunny Fong
Jane, love the new hair!
November 20, 2011, 1:21 am

Wendy Polidori
Hmmm, which video has the carrot cutting? Thanks!
November 26, 2011, 4:54 pm

Michelle
Jane, you look great! What does Phil think of your hair?
November 27, 2011, 9:52 pm

Cynthia Lair
dicing carrots video coming soon Wendy! (we're a little out of order...)
November 28, 2011, 12:22 pm

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