recipelink.com Chat Room Recipe Swap - 2000-11-22
From: recipelink.com

Updated Succotash
Compliments of the Butterball Test Recipes

Makes 8 to 10 servings
1/2 cup (1 stick) butter, divided
3/4 cup chopped red bell pepper
1/3 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 cups baby carrots
3 cups frozen whole kernel corn
4 cups fresh broccoli florets
2 tablespoon honey mustard
2 teaspoon water

Melt 2 tablespoons of the butter in large skillet. Add red bell pepper and green onions; saute? 2 to 3 minutes or until crisp-tender. Stir in salt and pepper; set aside.
Place carrots and 1-1/2 cups water in large saucepan or 4-quart Dutch oven. Bring to a boil. Reduce heat to low; cover and simmer 3 minutes. Add frozen corn and broccoli. Return to a boil. Cover and simmer 4 to 5 minutes or until vegetables are tender. Drain. Return cooked vegetables to saucepan.

Meanwhile, melt the remaining 6 tablespoons of butter in medium skillet over medium heat. Continue heating 2 to 3 minutes more, stirring frequently. Watch carefully. Remove from heat when lightly browned; set aside. Stir together honey mustard and water in a small dish.
Combine sauteed vegetables with carrots, corn and broccoli in saucepan. Drizzle mustard mixture over vegetables; then drizzle with browned butter. Toss gently. Place in serving dish.