California Succotash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 cups whipping cream
- 1 large red bell pepper
- Carbohydrate 27 g(9%)
- Cholesterol 66 mg(22%)
- Fat 20 g(30%)
- Fiber 4 g(15%)
- Protein 5 g(10%)
- Saturated Fat 12 g(59%)
- Sodium 31 mg(1%)
- Calories 300
Preparation Cook onions in large saucepan of boiling water 1 minute. Drain and cool. Cut off root ends, then peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine onions and cream in heavy large skillet. Bring to boil over medium-high heat. Cover; boil until onions are almost tender, about 8 minutes. Uncover; boil until liquid is slightly reduced, about 4 minutes. Add bell pepper and zucchini. Cover; cook until almost tender, about 5 minutes. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes. Season with salt and pepper.
Preparation Cook onions in large saucepan of boiling water 1 minute. Drain and cool. Cut off root ends, then peel. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine onions and cream in heavy large skillet. Bring to boil over medium-high heat. Cover; boil until onions are almost tender, about 8 minutes. Uncover; boil until liquid is slightly reduced, about 4 minutes. Add bell pepper and zucchini. Cover; cook until almost tender, about 5 minutes. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes. Season with salt and pepper.
