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home > recipes > vegetables > sophie grigson's succotash
from UK Sophie Grigsons Succotash 737 recipes have been added to the UK Recipe Archive in both Mastercook and Mealmaster formats this week, including recipes from UK TV and Channel TV shows, USA magazines and USA TV shows. Go take a look - http://recipes.reedsweb.net/ * Exported from MasterCook * Sophie Grigson's Succotash Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat Your Greens 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 sweet corn 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. Converted by MC_Buster. Alan Hewitt

Sophie Grigson's Succotash


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list all recipes for VEGETABLES (485)
list all recipes by ALAN (156)


   

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keyword: sophie
keyword: grigson's
keyword: succotash
recipes for vegetables
recipes by alan
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(posted November 13, 1995)

from UK

Sophie Grigsons
Succotash

737 recipes have been added to the UK Recipe Archive in both Mastercook and Mealmaster formats this week, including recipes from UK TV and Channel TV shows, USA magazines and USA TV shows.

Go take a look - http://recipes.reedsweb.net/

* Exported from MasterCook *

Sophie Grigson's
Succotash

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Eat Your
Greens

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 sweet corn 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.

Converted by MC_Buster.

Alan Hewitt


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