10 minutes
10 minutes
6
PORTIONS
Ingredients
1 tbsp olive oil
1 tsp butter
2 cobs fresh corn (1 cup corn kernels)
1 small onion, finely chopped
¼ tsp turmeric
½ cup white wine
1 tbsp Veg stock concentrate
1 cup water
½ cup cream
Ingredients provided by:
Method
In a frying pan over medium heat, cook olive oil and butter until butter is melted. Add corn, onion and turmeric, cook until onion is soft and translucent – be careful that it doesn’t brown.
Add the white wine and stock concentrate, then reduce by half. Add the cream and heat through.
Either place the sauce in a blender or use a stick blender to process to a smooth consistency.
