I'm no fan of lima beans, so frozen edamame were called to duty as a stand-in. I also had a bunch of non-local asparagus on hand, a lone roasted red pepper in a jar, and half a package of bacon.
Once I had decided on succotash, I had to then determine the meal's protein and starch components, because that's how we roll in the Minx household. Three medium-sized parsnips were languishing in the crisper and I decided to use them in my first ever placki - latkes to the rest of the world. My grandma used to make potato placki all the time. All. The. Time. Honestly, I won't even eat them anymore. But parsnips are different - rooty, sweet, carroty.
|My first-ever placki|
8 slices bacon, fried crisp, 1 tablespoon bacon fat reserved
3 tablespoons onion, chopped
2 cups fresh corn
1 roasted red bell pepper, chopped
1 clove garlic
1 cup shelled edamame
1/2 cup chopped asparagus
2 cups peeled and grated parsnips
1/4 cup all-purpose flour
2 large eggs, beaten
2 tablespoons chopped chives or scallions
Salt and freshly ground pepper to taste
Peel and grate parsnips and carrots, then in a large bowl, toss with flour. Add eggs, scallions, parsley, salt and pepper. Mix thoroughly. Heat ¼-inch of oil in a sauté pan until it is barely smoking. Drop batter by tablespoons into the pan and flatten. Fry on both sides until brown. Drain on paper towels, then serve.
While everything was tasty enough, I felt the dishes had too much of a bland sameness about them. Mr Minx said the placki and succotash should have been served apart from one another - placki and plain asparagus and salmon, or salmon and succotash and mashed potatoes - because they both had a similar lumpy-bumpy texture. I had to agree.