Creamy Corn & Broccoli
This recipe is from a 1999 Pillsbury recipe booklet, and it is tasty! Easy to prepare
Ingredients
- 2 tablespoons butter
- 1 package frozen broccoli florets, (12 oz)
- 2 packages frozen corn, thawed, (12 oz each)
- 1/4 cup water
- 1/2 cup whipping cream
- 1 teaspoon curry powder
- 1 teaspoon minced garlic
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- lemon wedges, for serving, optional
Instructions
- Heat a large non stick pan on medium heat and melt the butter, when hot, add the broccoli and corn. Stir to coat with butter, increase heat to high and pour in the water. Stir occasionally and cook for 3-5 minutes or until the broccoli is thawed.
- While the veggies are cooking, add to a small bowl, the cream, curry powder, garlic, ginger, salt, and white pepper. Mix together.
- Stir the cream mixture into the veggies, cook for 2-4 minutes or until the veggies are crisp tender.
- Serve as a side dish with any main dish, and serve with a lemon wedge if desired. Enjoy.
Notes
Low cost per serving.
Adapted from 1999 Pillsbury recipe card.