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