Name: Brothy Vegetarian Edamame & Potato Succotash with Toasted Flatbread
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1065 ml chicken or vegetable broth; 3 cups edamame; 3 flatbreads or naan; 1 ½ cups frozen corn; 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 177 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 3 red bell peppers; 1 ½ medium yellow onions; 3 medium yellow potatoes; black pepper; brown sugar; butter, unsalted; paprika; salt; thyme, dried

Brothy Vegetarian Edamame & Potato Succotash with Toasted FlatbreadBrothy Vegetarian Edamame & Potato Succotash with Toasted Flatbread — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

6 sticks celery

1065 ml chicken or vegetable broth

3 cups edamame

3 flatbreads or naan

1 ½ cups frozen corn

6 cloves garlic

1 ½ small pkgs grape tomatoes

177 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

3 red bell peppers

1 ½ medium yellow onions

3 medium yellow potatoes

black pepper

brown sugar

butter, unsalted

paprika

salt

thyme, dried

Instructions

Wash and dry the fresh produce.

Peel and small dice potatoes; transfer to a large bowl.

Trim, seed, and small dice bell peppers; add to the bowl with the potato.

Trim and cut celery crosswise into ¼-inch thick pieces; add to the bowl.

Peel and mince garlic; add to the bowl and set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and thinly slice onions.

Once the pot is hot, add butter and swirl to coat the bottom. Add the onion and spices to the pot; cook, stirring often, until starting to soften, 3-4 minutes.

Add veggies, broth, edamame, corn, and sugar to the pot with the onion. Stir to combine the succotash and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, stirring occasionally, until veggies are tender, about 10 minutes. (Reserve bowl for the next step.)

While the succotash is cooking, halve tomatoes and place in the reserved bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the tomatoes and set aside.

Toast flatbread if desired (optional), then slice into wedges.

When the succotash is done, add tomatoes, parsley, and cream to the pot; stir to combine and remove from heat.

To serve, divide succotash between bowls and enjoy with warm flatbread on the side!

Open this recipe in Flambette