EDAMAME SUCCOTASH

EDAMAME SUCCOTASH

EDAMAME SUCCOTASH

EDAMAME SUCCOTASH

EDAMAME SUCCOTASH

Course Appetizer

Ingredients
  

  • 1 Tbsp. avocado oil
  • ½ yellow onion, small dice
  • 1 red bell pepper, small dice
  • 1 green bell pepper, small dice
  • 1 jalapeño, seeded, brunoise (very small dice)
  • 2 tsp. minced garlic
  • 1 lb. corn kernels (fresh or frozen)
  • 1 cup vegetable stock or water
  • 2 Tbsp. unsalted butter
  • 1 lb. edamame beans (or lima beans)
  • 1 bunch parsley, chopped
  • Salt and pepper, to taste

Instructions
 

  • In a heavy bottom pot, coat the bottom with avocadooil, and add the onion and peppers. Begin sweating thevegetables over medium-high heat.
  • Once the onionsare translucent, roughly 5 minutes, add the garlicand continue to sweat. Season with salt and pepperaggressively
  • Add the corn kernels and continue sweatingthe vegetables. Add the stock or water and bring to aboil. Allow to reduce by half. Add the butter and stir tocombine. The butter will emulsify with the stock andjuices from the vegetables to make a thick sauce.
  • Add theedamame. Taste and correct the seasoning. Finish withthe chopped parsley
Keyword EDAMAME SUCCOTASH, Papreferred
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