This simple succotash is one of my favorite things to make – and to eat. It’s colorful, flavorful, healthy and super simple to make. I like to make a big batch of it so I have leftovers, because there are so many different serving options with this dish. You can eat it as is, use it as a salad topping, mix it with tofu, shrimp, chicken or beef for a main dish and serve over some wild rice or couscous. The possibilities are endless.
First it’s important to chop all your veggies because they all go into the pan together and don’t take long to cook. My base is celery, carrots, onions, red peppers, zucchini and edamame, but you can use whatever else you have on hand in your veggie drawer or freezer. Corn, frozen peas, any kind of peppers, fennel, etc. are all good additions.
I heat a pan to medium high heat, add a tablespoon of olive oil and then add all of the veggies except the garlic and frozen edamame.
After the veggies cook for 3-4 minutes I add the garlic and edamame. I cook everything together for 2-3 more minutes and add a splash of white wine to steam them a little more. (You can use water, broth or a little red wine vinegar if you don’t want to use wine.)
Next I stir in some shredded, or grated, Parmesan (the real thing) and stir it in, and then add some more on top. The veggies taste so fresh and vibrant, with a little crunch still left to them, and the parmesan and wine add a sharp richness that just makes this simple succotash something you’ll want to have on hand all the time.
1 sweet yellow onion, minced
3-4 stalks of clery, sliced
3-4 carrots, peeled, quartered and sliced
1-2 summer squash (depends how big), quartered and sliced
1 red pepper, cut into strips and sliced into small pieces
2-4 cloves garlic, minced
1/2 bag frozen shelled edamame
1/2-3/4 cup shredded Parmesan cheese
2-4 tablespoons white wine, broth or water
1 tablespoon olive oil
salt and pepper to taste
Saute all the veggies except the garlic and edamame in olive oil over medium high heat. Add salt and pepper, stir around while cooking about 4 minutes until the onions are translucent. Add the garlic and edamame and the wine/broth and stir, cook for another 3-5 minutes until the carrots are cooked but still have a bite. Stir in half of the Parmesan and let it melt a little, then top the veggies with the rest of the cheese. Taste for salt and pepper and enjoy! This recipe is easy to double or triple for lots of good leftovers.