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Bake-Off® Contest 38, 1998
Big Bend, Wisconsin

Broccoli and Corn in Gingered Curry Cream

Whipped cream and ginger add a rich flavor to this no-mess side dish that’s made using Green Giant® broccoli and corn.

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  • prep time 20 min
  • total time 20 min
  • ingredients 14
  • servings 8
 

Ingredients

2
tablespoons butter or margarine
4
cups Green Giant® SELECT® frozen broccoli florets
2
pkg (10 oz each) Green Giant® Niblets® 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

Garnish, if desired

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 1 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.
  • 2 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
180
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
),
Cholesterol
30mg
30%;
Sodium
380mg
380%;
Total Carbohydrate
19g
19%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
60%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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