Succotash
225g frozen
broad beans
225g frozen corn (or one can, drained)
25g unsalted butter
100ml single or double cream
2 teaspoons finely chopped parsley
salt
Cook beans in boiling salted water for 7-10 mins or until just tender. Drain
and set aside. Put corn, butter and 4 tbsps water into a pan and heat through
to thaw and heat frozen corn for 4-5 mins. Drain thoroughly. Return corn to pan
and add cream and parsley and keep hot. Remove skins from broad beans and add
to corn mixture. Stir gently and warm through on a low heat, do not allow cream
to boil or it will curdle. Add parsley and a little salt if needed. Serve with
extra parsley sprinkled over.
I think this would be ok with elmlea light cream and maybe leave out the butter?
I can remember serving this with roast chicken years ago and it was very well
received. I quite fancy it on a load of mashed potatoes
