| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
T, H, A, N, K |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh lima beans; or a |
| 10 |
oz |
Frozen Lima Beans; thawed |
| 8 |
|
Ears fresh corn (about 5 cups), or |
| 20 |
oz |
Frozen corn kernels; thawed |
| 3 |
tb |
Butter |
| 1 |
c |
Shallots; finely minced |
| 1 1/2 |
c |
Roasted red pepper; diced |
|
|
Salt and pepper |
| 4 |
tb |
Fresh chives; minced |
INSTRUCTIONS
Bring about 1 1/2 cups salted water to a boil in a medium saucepan. Lower
heat to medium, add lima beans and cook until tender, 8 minutes; drain.
In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain
corn and slice kernels as soon as ears are cool enough to handle.
Heat butter in a saucepan over medium low heat. Add shallot and cook until
softened, about 5 minutes. Add roasted pepper, beans and corn, season to
taste with salt and pepper and cook until heated through. Garnish with
chives before serving.
Notes: Thanksgiving Special with Drew Nieporent
Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23,
1997
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