Keyword: butternut, cilantro, jalepeno, lima beans, potatoes, sweet corn, tomatoes
Author: Trish | The In Fine Balance Food Blog
large heavy pot with lid
For the potatoes (4 servings, double for 8)
2tspolive oilextra virgin. divided
1lbnew garden potatoes, scrubbed and diced into 1 inch chunks
For the Succotash (serves 8, save half for later)
1tspolive oil or butter
2large leekscleaned, white and light green parts thinly sliced into half moons
1tbspBraggs liquid aminosor soy sauce
1jalapeno pepperdiced small, optional
2tbspall purpose flour
1-½cupsbutternut squash, seeded and diced½ inch diced
2cupsfresh garden tomatoes, choppedor a 540ml can of diced fire-roasted tomatoes
2cupsfrozen shelled lima beans
3cupfresh or frozen corn kernelsif using fresh, careful to catch the sweet milky juice from the cobs and add to the stew. You will need 4-6 ears of corn
1-2tsphoney or other liquid sweetener
1cupfresh mixed herbsparsley, basil, cilantro
salt and pepper to taste
Preheat oven to 400 degrees. On top of a rimmed baking sheet toss potatoes with 2 teaspoons of olive oil until potatoes are well coated. Spread evenly into a single layer. Season with salt and pepper. Roast potatoes at 400 until crispy and tender, about 30 minutes while you make the stew.
In a large dutch oven, heat remaining 1 teaspoon of olive oil over medium heat. Add leeks and saute until soft, about 6 minutes. Add jalapeno and liquid aminos, and saute for another minute. Sprinkle with flour and stir and cook for about 2 minutes.
Add stock, whisking until smooth. Add squash and tomatoes. Cover and simmer. After about 10 minutes add lima beans and fresh sweet corn. Continue to simmer until squash is tender, about 15 additional minutes.
Remove from heat. Stir in honey, herbs, salt and pepper. Taste for seasoning, adding more honey or salt as necessary. Separate out half ot the stew for freezing for a second meal. Serve the remaining half, hot over roasted potatoes.
This recipe assumes you will make the full recipe and freeze half. 1lb potatoes are meant to serve 4 people and nutritional info reflects this.The stew freezes very well, move half to the prepared stew to a large ziptop freezer bag, squeezing out as much of the air as possible. Lay flat to freeze. Will keep frozen for about 3 months. To reheat, allow to thaw in the refrigerator overnight then move to a sauce pot to heat through before serving.