INGREDIENTS:2 cups shelled fresh or frozen soybeans, thawed if frozen 2 Tbsp. olive oil 2 Tbsp. butter 2 large shallots, peeled and thinly sliced 2 cups yellow corn kernels 1 medium red bell pepper, seeded and thinly sliced 2 Tbsp. minced tarragon to taste, salt and pepper DIRECTIONS:Bring a salted pot of water to a boil. Add soybeans and blanch for 1 minute. Drain and cool under cold running water. Heat butter and olive oil in a large skillet over medium heat. Saute shallots until soft and ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.