Vegetable Succotash



  • 2 Tbs. unsalted butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, thinly sliced
  • 20 picked parsley leaves
  • 1/4 onion, diced
  • 2 celery stalks, diced
  • 1/2 russet potato, peeled, diced and blanched
  • Kernels from 1 ear corn, or 1 cup frozen kernels
  • 20 fresh fava beans, blanched
  • 1 fresh piquillo pimento or 1 canned pimento, finely chopped
  • 20 green peas, fresh or frozen
  • Salt and freshly ground black
  • pepper to taste


  1. Heat butter in large skillet over medium heat. When hot, add shallot, garlic and parsley leaves, and cook for about 2 minutes, or until just softened. Add onion and celery, and cook, stirring, until onion is translucent, about 5 minutes.
  2. Add potato and corn, and continue to cook for 2 minutes more. Add favas, pimento and peas, and stir together. Season to taste, heat through, and serve on side.

Wine Suggestions

Pinot Noir has many faces: the fruity face, the firm face, the gregarious face, the reserved face, the French face, the American face. Fortunately, mushrooms are equally varied, allowing for more precise food-wine pairings here. An earthy risotto with full-flavored mushrooms such as shiitakes calls for a rich American Pinot. If you are aiming for a milder palate, select a wine with a lighter taste such as a leaner Burgundy.

Nutrition Information

  • Serving Size Serves 4
  • Calories 140
  • Carbohydrate Content 18 g
  • Cholesterol Content 15 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 50 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g