AUTUMN SUCCOTASH

Autumn Succotash image

Provided by Kimberly Biegacki

Time 45m

Number Of Ingredients 16

2 Tbsp butter or margarine
1 large fennel bulb, cut into thin 2" strips
1 medium onion, cut into 1/4" wedges
2 garlic cloves, minced
1 large red bell pepper, cut into thin 2" strips
1 large large yellow bell pepper, cut into thin 2" strips
1 (16-oz) bag frozen whole kernel corn, thawed
1 (10 oz.) package baby lima beans, thawed
1/2 c heavy whipping creams
1/3 c chopped flat-leaf parsley
2 Tbsp fresh lemon juice
1 tsp salt
1 1/2 Tbsp greek seasoning
1/2 tsp freshly ground black pepper
4 medium plum tomatoes, chopped (about 1 cup)
1/2 c swiss cheese, shredded or gruyere

Steps:

1. Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic, cook 9 to 11 minutes or until lightly browned, stirring often.
2. Add pepper, cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato.
3. Add corn, lima beans, and whipping cram, cook 5 minutes or until thoroughly heated, stirring often.
4. Remove from heat, stir in parsley and and next 3 ingredients. Spinkle with chopped tomato. ----Before serving add your cheese on top and heat in oven till cheese is melted.
5. I made an omelet with leftover Succotash and it was delish!