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California Succotash

vegetables, side dishes

1 tablespoon canola oil
32 ounces frozen pearl onions
2 cups reduced-sodium chicken broth; defatted
4 red bell peppers; cored and diced
4 cups corn kernels
--from 6-8 ears or frozen
6 small zucchini
--cut into 1/4-inch rounds
1/4 cup reduced-fat sour cream
salt & freshly ground black pepper; to taste

1. In a Dutch oven, heat oil over medium-high heat. Add onions and cook, stirring occasionally, until golden, 15 to 20 minutes. (Add 1 or 2 tablespoons water if needed to prevent scorching.)

2. Add chicken broth and bell peppers. Bring to a simmer and cook for 5 minutes. Add corn and zucchini. Return to a simmer and cook, covered, until vegetables are tender, 15 to 25 minutes. Stir in sour cream and season with salt and pepper. (The succotash will keep, covered, in the refrigeratorfor up to 2 days. Reheat before serving.)


110 calories per serving; 4 grams protein; 2 grams fat (0.5 gram saturated fat); 23 grams carbohydrate; 110 mg sodium; 3 mg cholesterol: 4 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 12 servings

Preparation Time: 0:00

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