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Broccoli and Corn in Gingered Curry Cream

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Broccoli and Corn in Gingered Curry Cream
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8
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Whipped cream and ginger add a rich flavor to this no-mess side dish that’s made using broccoli and corn.

Ingredients

2
tablespoons butter or margarine
4
cups frozen broccoli florets
2
pkg (10 oz each) frozen corn & butter sauce, thawed
1/4 cup water
1/2
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
1/2
teaspoon salt
1/2
teaspoon white pepper
1
lemon, cut into 8 wedges

Garnish, if desired

2
teaspoons grated lemon peel
8
green onion fans
8
red bell pepper rings

Directions

  • 1 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.
  • 2 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.
Bake-Off is a registered trademark of General Mills ©2011
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
180
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
6g
30%
)
Cholesterol
30mg
10%
Sodium
380mg
16%
Total Carbohydrate
19g
6%
(
Dietary Fiber
4g
16%
,
Sugars
5g
)
Protein
4g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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