Pea, Corn and Potato Succotash
In my book, and admittedly my book make be wrong, a succotash can be made up of just about any vegetables, all mixed together. That means that I can change up the ingredients as the seasons roll on, and that I can mix and match flavors and textures to get a composed dish greater than the sum of each of its parts. That is exactly what I do in this recipe video; making a Pea, Corn and Potato Succotash. The potato provides great body and substance, the corn a nice crunch and sweetness, and the pea a creamy texture, grassy flavor…together they make a perfect, and very complete side dish for all kinds of proteins. In this video, I made it with a pork chop but I think it goes equally well with chicken and fish. Best of all it’s easy to make and super tasty. Hope you enjoy it as much as I do.
Recipe Overview and Keys to Success
To make the best Succotash, make sure you do these few things:
- This dish, like just about all vegetables, will suffer if the ingredients are over cooked. The peas and corn only take a few minutes; the potatoes much longer. So to make sure they are all properly cooked, the potato needs to be done separately
- The chicken stock, and a bit of butter, provide the “sauce” for this succotash, that really holds all the ingredients together. So let it reduce down and concentrate, but you want to have several tablespoons left when you’re ready to serve
- Seasoning is very important. Add salt and pepper as you go, and taste right before you serve to see if you need to add any more.
RECIPE FOR PEA, CORN AND POTATO SUCCOTASH
Ingredients (for 2 - 3 servings)
- 2 diced shallots
- 2 minced garlic cloves
- 1 ear of corn, cut off the cob
- 1/3 cup of frozen peas
- 1 yukon gold potato
- 1 teaspoon thyme
- 3/4 cup chicken stock
- 2 tablespoons butter
Making the Succotash
- Peel and dice the potato into 1/2 inch pieces
- Blanch the potatoes off until they are just tender. Shock them in cold water to stop the cooking process
- Drain and set the potatoes aside (this can be done couple hours ahead – keep them in the fridge until ready)
- Bring a large sauté pan up to temperature over medium heat and coat the bottom with olive oil
- Add the diced shallot, garlic and corn. Season with salt and pepper
- Look for the shallots to just soften (about 2 minutes) then add the cooked potatoes, peas, and thyme; turn the heat up to high. Season with salt and pepper
- Allow everything to come up to temperature, then add the chicken stock
- Let the chicken stock boil until reduced by about half
- Turn off the heat and add the butter; stir to combine
- Taste the succotash and adjust the seasoning (salt and pepper) if needed
This succotash makes a great side dish and I hope you enjoy it as much as I do.
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