Sophie Grigson's Succotash

Course : Vegetables
Serves: 8
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450 grams frozen sweetcorn kernels or 4 heads of corn-on-the-cob
50 grams butter
8 medium spring onions -- cut into 2.5cm lengths
1 teaspoon salt and ground black pepper
400 grams cooked lima -- flageolet or haricot beans
150 milliliters double cream
1 dash lemon juice
1 teaspoon chopped fresh parsley

Preparation / Directions:

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.


Nutritional Information:

57 Calories (kcal); 5g Total Fat; (73% calories from fat); trace Protein; 4g Carbohydrate; 14mg Cholesterol; 54mg Sodium

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