From davidg@eden.rutgers.edu Thu Feb 25 17:21:22 1999 Date: 23 Feb 1999 05:47:55 -0700 From: Dave Newsgroups: rec.food.recipes Subject: Sophie Grigsons Succotash Followup-To: rec.food.cooking submitted by: alan@atoc.demon.co.uk from UK * Exported from MasterCook * Sophie Grigson's Succotash Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat Your Greens Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 450 grams frozen sweetcorn kernels or 4 heads of -- corn-on-the-cob 50 grams butter 8 spring onions -- cut into 2.5cm -- lengths salt and ground black pepper 400 grams cooked lima -- flageolet or -- haricot beans 150 milliliters double cream 1 squeeze lemon juice chopped fresh parsley If using fresh corn, cut the kernels off the cob straight into a saucepan. Scrape down the cob, still over the pan, to extract juices. Put frozen sweetcorn straight into the pan. Add the butter, spring onions, salt and pepper and 4tbsp water. Cover and cook over a low heat for 15 minutes, stirring occasionally. Add the beans and cream and simmer uncovered for 5 minutes or until cream has reduced to a thick sauce. Taste and adjust seasoning, adding a squeeze of lemon juice to bring up the flavour. Sprinkle with a little chopped parsley and serve hot and steaming. -- Alan Hewitt http://www.simpleinternet.com/recipes/ ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.