 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Corn cream to be served as side dish, goes well with chicken dishes Ingredients:
1 can of sweet corn |
300ml of milk |
3 full spoons of cornstarch |
1 egg yolk |
1 spoon of butter or margarine |
parsley |
some kind of seasoning mix containing garlic and onions |
salt |
Directions:
1. Mix half of the corn with the water that comes in the can together with the milk, yolk and cornstarch in a blender
2. In a pan add the margarine, a pinch of salt and seasoning mix (I usually do my own by mixing salt, 1 onion and 1 whole garlic in a food processor and then use a tea spoon on savory recipes)
3. Add the other half of the corn that is left in the can
4. Switch heat to low and pass the ingredients you mixed in the blender through sieve or chinoise directly into the pan
5. Turn the heat back up and keep stiring it with gentle movements nonstop in all directions so it doesn't clump
6. When you feel it is about to boil turn heat back down and keep stirring until it does boils. Turn stove off immediately.
7. Add choped parsley , taste and correct salt if necessary.
8. Hint: if you cream is too thick add some more milk. If it's too watery add a bit of cornstarch dissolved in milk and take back to the stove following the procedures above.
|
|