x
Kiwilimón

Kiwilimón

ImagenReceta
3 Photos
x
Select File


Validate Cancel
3

Cream of Corn with Sautéed Pumpkin and Carrot Flower

5 mins
10 mins
Low
118
Favorites
Collections
Glider
Super List
Upload a picture
To print
Delicious Campbells® corn cream with a touch of pumpkin and carrot blossom. A perfect cream for every day, it is ideal for the whole family. It is a recipe that your family will love, for its rich sbor.
Learn more about Kiwilimón

Ingredients

4 portions
  • 2 tablespoons unsalted butter
  • 8 pumpkin flowers, clean and without pistil
  • 2 carrots, washed, peeled and grated
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 can cream of corn, Campbells® (430 g)
  • 1 cup Water
  • 1 cup milk
  • 4 leaves fresh epazote, fried (to decorate)

Preparation

Melt the butter in a pot over low heat. Add pumpkin flower, carrot, and cook for 5 minutes.
Salt and cook over medium heat, add the Campbells® corn cream, water and milk. Mix perfectly and let boil for 5 more minutes.
Serve in a deep dish and decorate with a fried epazote leaf.

PRESENTATION

Decorate with a fried pumpkin flower.

TIPS

Remove the pistil from the pumpkin flower before using it.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (1)
Emmanuel Hernandez
13/03/2019 11:10:34
Para cuántas personas es esta receta

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

4 Hot Chocolates

10 Comments

6 Donuts of Flavors

8 Comments

Cauliflower Mac and Cheese

1 Comments

No-Bake Pumpkin Cheesecake

1 Comments
ADVERTISING
ADVERTISING
ADVERTISING