‘Succotash’ with Marigolds and Nasturtiums

Preparation info

  • serves

    6

    • Difficulty

      Easy

Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

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 Charlotte or other potatoes, peeled and diced
  • 4 carrots, diced
  • 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