Roasted Sweetcorn Puree
Try this Roasted Sweetcorn Puree recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 1 onion chopped
- salt and pepper
- 1 tablespoon olive oil
- 1 clove garlic crushed
- 2 tablespoons butter
- 100 ml cream
- 3 cobs sweetcorn
- 3 tablespoons pecorino grated
- pinch nutmeg grated
- Carbohydrate 15.4096996702812 g
- Cholesterol 123.502022768807 mg
- Fat 44.8097105667787 g
- Fiber 1.97500004768372 g
- Protein 4.32583274866616 g
- Saturated Fat 26.4741458907927 g
- Serving Size 1 1 Serving (242g)
- Sodium 280.314298891419 mg
- Sugar 13.4346996225975 g
- Trans Fat 2.68399552575548 g
- Calories 469 calories
1. Cut the corn from the cob. 2. Pan fry in olive oil until caramelized. 3. Add chopped onion and garlic, cook until softened. 4. Finish off with butter, grated Pecorino and cream 5. Puree. 6. Season with Nutmeg , Salt and Pepper.
