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‘Succotash’ with Marigolds and Nasturtiums
Preparation info
serves
6
Difficulty
Easy
Appears in
The Scented Kitchen
Published 2012
Both flowers are in bloom at the same time as we begin to receive the new season’s home-grown vegetables, and here I combine them in a stunningly pretty dish based on a Native American dish using fresh corn.
Ingredients
6 4 - kernels of corn cut from
Method
Boil the potatoes and carrots for 5 minutes in a large pan of lightly salted water, then add the corn, peas and beans and cook for another 2 minutes. Tip all the vegetables into a colander and dunk briefly in very cold water to prevent them cooking any further.
When well drained, put the cooked vegetables in a large bowl with the tomatoes. Carefully fold in the mayonnaise, together with