Broccoli And Corn In Gingered Curry Cream

• 2 TBL butter or margarine
• 1 (14 oz) pkg frozen 100% broccoli florets
• 2 (10 oz) pkg frozen corn in butter sauce, thawed
• 1/4 cup water
• 1/2 cup whipping cream or half & half
• 1 tsp curry powder
• 1 tsp minced garlic
• 1 tsp grated gingerroot
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1 lemon cut into 8 wedges

1. In a 12 inch skillet, melt butter over medium heat. Add broccoli and corn; stir to coat. Increase heat to high; add water. Cook 3-5 minutes or until broccoli is thawed, stirring occasionally.
2. In a small bowl, combine whipping cream, curry powder, garlic, gingerroot, salt and pepper; mix well. Stir into cooked vegetables; cook 2-4 minutes or until vegetables are crisp-tender, stirring occasionally. Serve with lemon wedges.
3. Garnish (if desired) with lemon peel, green onion fans, and/or red pepper rings.

tbl butter, broccoli florets, butter sauce, water, whipping cream, curry powder, garlic, gingerroot, salt, white pepper, lemon

Taken from www.epicurious.com/recipes/member/views/broccoli-and-corn-in-gingered-curry-cream-1266382 (may not work)