Friday, September 08, 2006

"Buttered Corn and Carrot"

  • 1 can (439 g) whole corn kernels, drained & reserved stock
  • 3 small, about 200-250 grams of carrot, cut into small cubes
  • 1 cup water
  • 6 tbsps margarine or salted butter
  • 2 tbsps of quickmelt cheese
  • Fine salt and ground white pepper

Here’s how:
  1. In a casserole, add stock and water. Cover. Bring to boil over medium-high heat. Add the carrot. Cook until tender. Drain.

  2. In a pan, place butter and cooked carrot. Stir a few times until butter melts. Add corn, salt, white pepper and cheese. Cook for another 30 seconds or until cheese melts.

  3. This recipe is good as a side-dish.

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