Wednesday, August 17, 2005

Everything goes better with carmelized onions

Originally uploaded by mickeynick.
Succotash is an underrated summer delight. Barb gave us more yellow squash and green beans last weekend, and I decided to saute it all up into a succotash for dinner tonight. Nick wandered through the kitchen as I was cooking the onions; "Mmmm, it smells good, Mom," he exclaimed.

Summer succotash

1 yellow onion, chopped
2 tablespoons olive oil
3 cloves garlic, sliced
2 yellow squash, cubed
1/2 lb. green beans, chopped into 1/2 inch pieces
3 ears corn
2 tablespoons butter
salt and pepper

Cut the corn kernels off of the cobs and place in a large bowl with the cubed squash and the green beans. In a large saute pan, heat the oil over medium heat. Add the onion and cook, stirring regularly, for 8-10 minutes until the onion begins to brown. Add the sliced garlic and cook and for a minute or so until it becomes fragrant. Add the squash, beans, and corn, and cook, stirring regularly for another 6-8 minutes until the vegetables are tender. Turn off the heat and stir in the butter. Salt and pepper to taste. Serve.

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