Vegetable Succotash

• 2 Tbs. unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 20 parsley leaves
• 1/4 onion, diced
• 2 stalks celery, diced
• 1/2 russet potato, peeled, diced and blanched
• 1 cup fresh or frozen corn kernels
• 20 fresh fava beans, blanched
• 1 fresh piquillo pimento or 1 canned pimento, finely chopped
• 20 green peas, fresh or frozen

1. Heat butter in large skillet over medium heat.
2. When hot, add shallot, garlic, and parsley leaves, and cook for about 2 minutes, or until just softened.
3. Add onion and celery, and cook, stirring, until onion is translucent, about 5 minutes.
4. Add potato and corn, and continue to cook for 2 minutes more.
5. Add favas, pimento, and peas, and stir together.
6. Season to taste with salt and pepper, heat through, and serve on side.

butter, shallot, garlic, parsley, onion, stalks celery, russet potato, corn, fava beans, fresh piquillo pimento, green peas

Taken from www.vegetariantimes.com/recipe/vegetable-succotash/ (may not work)