Succotash (Dave's)
Submitted by yoyo
Dave’s big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minWhen you need a side dish that feeds the whole family and then some, Dave’s succotash is the answer. This recipe serves sixteen, making it a holiday table hero.
Baby lima beans and sweet whole kernel corn get heated through, then folded into a velvety vegetable white sauce (bechamel) that coats every bean and kernel with creamy richness.
Bring it to a boil, pull it off the heat, cover, and keep warm until you’re ready to serve. That’s it. Three ingredients, thirty minutes, and enough succotash to get through Thanksgiving and Christmas both.
Kitchen Tips
- Make the vegetable white sauce ahead of time and store it in the fridge. It reheats smoothly and saves you a step on the big day.
- Season generously at the end. The large volume of vegetables needs a firm hand with salt and pepper to bring all the flavors forward.
- This holds beautifully in a covered dish for up to an hour. It actually gets better as the sauce soaks into the vegetables.
Ingredients
Directions
Heat the vegetables through and mix thoroughly.
Add the prepared vegetable white sauce (see recipe for VWS) and mix.
Bring to boil, then remove from heat, cover and keep warm until ready to serve.
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