Corn and carrot cream

Name: Corn and carrot cream
Prep time: 35 min
Cook time: 15 min
Yield: 5
Cuisine: Mexicana
Ingredients: 2 carrots; 1 can sour cream, of corn; 2 cans evaporated milk; 1/2 onions; 1 tablespoon margarine; 2 cloves garlic; water, necessary amount; salt, to taste

genisis fernandez

I present to you a specialty of mine, a delicious, quick, and easy cream perfect to cook for the family, especially on those days when you don't have time.

Reviewed by Editorial Team of Kiwilimón

Published: 08-03-2016

Preparation

20 mins

15 mins

Low

Put water with salt and garlic cloves in a pot over medium heat. Wash the carrots and peel them, cutting them into small pieces for quick cooking. Slice the onion and set aside. Add the carrots to the water to cook. In the blender, add the cooked carrots, the can of corn cream, and a can of evaporated milk. Sauté the onion in butter and add the blended mixture. Add another can of evaporated milk with 3 ladles of the water from the cooked carrots. Let it come to a boil for about 15 minutes and add salt to taste once it boils. Blend for 5 minutes and remove.

Nutritional information

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

Energy

349

kcal

17.45%

Carbohydrate, by difference

1.5

0.5%

Protein

0.2

0.4%

Total lipid (fat)

58.46%

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100

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Corn and carrot cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

Corn and carrot cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

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