Cream with Garden Vegetables
One of the great wonders of the world is the fact that we can cook for our family, friends, and loved ones... we know that a tablespoon of cream says more than a thousand words, and that's why the speed and flavor of this recipe will delight each one of them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 can ear corn, Herdez®
  • 1 can cream , of Herdez® Mushrooms
  • 130 grams cream cheese
  • 360 milliliters evaporated milk
  • 5 tablespoons unsalted butter
  • 1/4 broccoli, cooked
  • 1/4 cauliflowers, cooked
  • 2 carrots, cooked
  • salt , to taste
  • pepper, to taste
  • bacon, fried to taste
  • 300 milliliters water
  • 2 carrots, cooked
  • dried thyme, to taste
Preparation
15 mins
10 mins
Medium
  • In a skillet, melt 3 tablespoons of butter and then add the carrot, cauliflower, broccoli, and chopped corn kernels. Stir constantly until the flavors are incorporated.
  • Melt 2 tablespoons of butter in a saucepan and pour in a can of Herdez mushroom cream, stir, and add 360 milliliters of evaporated milk and 300 milliliters of water, and mix.
  • In a blender, add 130 grams of cream cheese and 1 liter of the mixture made with Herdez mushroom cream, blend, and then re-incorporate into the cream, stirring to create a uniform mixture.
  • Add the vegetables to the cream and serve with crispy bacon or croutons.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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