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English Pea and Corn Succotash
Dame Gina Hopkins, Restaurant Eugene
Serves 8
In a deep sauté pan, add butter and sauté onions until soft. Add chopped garlic and stir. Add corn, then stock and cook until stock is reduced to a glaze.
Toss in peas and warm thoroughly, being careful not to overcook.
Adjust seasoning and sprinkle with parsley.
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1 lb |
cooked English peas |
1 |
Vidalia onion, diced |
1 |
clove spring garlic |
1/2 c |
chicken stock |
1 c |
cooked corn niblets |
2 Tbsp. |
butter |
4 Tbsp. |
chopped parsley |
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Salt to taste |
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