Broccoli and corn in gingered curry cream
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | pack | (14 oz.) Green Giant Select Frozen 100% Broccoli Florets |
| 2 | packs | (10 oz.) Green Giant Niblets Frozen Corn in Butter Sauce; thawed |
| ¼ | cup | Water |
| ½ | cup | Whipping cream or half-and-half |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Minced garlic in water; (from 4.5-oz. jar) |
| 1 | teaspoon | Grated gingerroot |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | Lemon; cut into 8 wedges | |
| 2 | teaspoons | Grated lemon peel |
| 8 | Green onion fans | |
| 8 | Red bell pepper rings | |
Directions
GARNISH IF DESIRED
In 12-inch skillet, melt butter over medium heat. Add broccoli and corn; stir to coat. Increase heat to high; add water. Cook 3 to 5 minutes or until broccoli is thawed, stirring occasionally.
In small bowl, combine whipping cream, curry powder, garlic, gingerroot, salt and pepper; mix well. Stir into cooked vegetables; cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Serve with lemon wedges. Garnish as desired.
Prep Time: 20 minutes 8 (½-cup) servings Busted by KellyB kelly@... 3/38/98 Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@...> on Mar 28, 1998