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Cream of Corn with Sautéed Pumpkin and Carrot Flower

5 mins
10 mins
Low
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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.
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Ingredients

4 portions
  • 2 tablespoons unsalted butter
  • 8 squash blossoms, 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Emmanuel Hernandez
13/03/2019 11:10:34
Para cuántas personas es esta receta

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