Corn & Zucchini Puree

PREP TIME: 10min

COOK TIME: 10min SERVES: 4-6

INGREDIENTS:

  • 400g tin creamed corn

  • 1 cup water

  • ½ cup zucchini, peeled and chopped

  • ½ tsp butter

  • 1 tbsp milk


METHOD:

  • Step 1: Pour creamed corn into a small saucepan.

  • Step 2: Add peeled zucchini and 1 cup water.

  • Step 3: Place saucepan over medium heat and bring to boil.

  • Step 4: Lower heat and cook corn and zucchini for 10 minutes or until tender.

  • Step 5: Drain corn and zucchini and then puree with milk and butter using a stick mixer or blender.

  • Step 6: Allow the puree to cool slightly and serve warm.