Golden Succotash
yield: Makes 4 servings
active time: 20 minutes
total time: 20 minutes
- 3 tablespoons butter
- 1 1/4 cups 1/2-inch cubes peeled red-skinned sweet potato (yam)
- I added 4 red potatoes I had sitting in my fridge
- 1 to 2 tablespoons fresh lemon juice, divided
- 1 yellow bell pepper, 1/2-inch dice--I used a red pepper since it was on sale and I like them better
- 1 cup frozen corn kernels
- 1 tablespoon chopped fresh tarragon--I also added cilantro to the idsh
Melt butter in large skillet over medium heat. Stir in sweet potato, 1 tablespoon lemon juice, and 1 tablespoon water. Cover and cook 4 to 5 minutes. Add bell pepper. Cover; cook until sweet potato is tender, 2 to 3 minutes longer. Add corn and tarragon. Sauté, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired.
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