Broccoli and Corn in Gingered Curry Cream Recipe

Broccoli and Corn in Gingered Curry Cream Recipe

  • 2 tablespoons butter or margarine
  • 1 (14 ounce) package Green Giant Select® Frozen Broccoli Florets
  • 2 (10 ounce) packages Green Giant® Niblets® frozen corn and 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
  • 1 teaspoon grated gingerroot
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 lemon, cut into wedges
  • Garnish:
  • 2 teaspoons grated lemon peel (optional)
  • 8 green onion fans (optional)
  • 8 red bell pepper rings (optional)
  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 with grated lemon peel, green onion fans, and red bell pepper rings.
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