South­ern Style Suc­co­tash with Sweet Corn Sauce

Riverbank News - - NEWS -

Prep time: 15 min­utes Cook time: 20 min­utes Serves: 4

4 ounces olive oil 1 can (14.5 ounces) sweet corn ker­nels, drained 1 can (15.5 ounces) but­ter beans 1 can (15 ounces) sweet peas 1/2 cup sliced canned car­rots, drained and diced 1/4 cup canned diced toma­toes 8 sprigs fresh thyme 1 fresh bay leaf

salt and pep­per, to taste

Add olive oil to large skil­let and quickly saute all in­gre­di­ents with salt and pep­per un­til heated through, about 5 min­utes. Serve on top of Sweet Corn Sauce.

Sweet Corn Sauce 6 ounces canned corn, ex­cess liq­uid strained off 3 ounces cham­pagne or dry white wine 4 ta­ble­spoons but­ter salt pep­per thyme sprigs

In blender, puree corn and cham­pagne un­til very smooth. Strain through fine strainer and place strained corn juice in small saucepan. Heat un­til sim­mer­ing and slowly add cold but­ter, salt, pep­per and fresh thyme.

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