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Fava bean succotash

Time 45 minutes
Yields Serves 4
Fava bean succotash
1

In a large pot, boil salted water. In separate batches, blanch the corn, peas, favas and string beans until tender, about 3 to 5 minutes for each batch, then shock and drain. Cut the string beans into one-inch pieces on the bias and reserve.

2

Heat a large saute pan with the canola oil, add the mushrooms and cook until softened and the water is drawn out, about 4 to 5 minutes. Add the 2 tablespoons of butter, the blanched vegetables and the cranberries and saute the mixture until warm, about 1 1/2 minutes.

3

Add the parsley, chives, scallions, salt and pepper to taste. Garnish with pea shoots and serve immediately.

From chef Philip Wojtowicz of Big Sur Bakery & Restaurant. If you can’t find fresh English peas, you can omit peas from the recipe.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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