Ingredients
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2 cups samp, cooked
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250ml vegetable stock
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100g cauliflower
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Handful spinach
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100g broccoli
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6 pumpkin blossoms, torn (optional)
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Handful fresh basil
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100g butter
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50g raw peanuts
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Salt and pepper to taste
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1 lemon
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Vegetable oil
Method
In a pot, heat up the samp and vegetable stock.
Add all the vegetables to the samp mixture and simmer until the vegetables are cooked.
Add the butter and stir to emulsify the vegetable stock.
The starch in the samp will assist in forming a light emulsion.
Season with salt and pepper and a squeeze of lemon juice.
In a separate pan heat up a little bit of oil and toast the raw peanuts.
Finish off the Succotash with the toasted peanuts.
Serves 4
Bertus Basson.