Ingredients
- 4 large shallots, peeled
- 3 ounces peeled, shredded carrots ( 3/4 cup)
- 2 teaspoons butter
- 6 ears fresh corn
- 1 cup skim milk
- Fresh thyme
- 6 large shiitake or other mushrooms
- 2 ounces sharp white cheddar cheese
- ½ cup vegetable or chicken stock
- ¼ teaspoon salt, optional
- Nutritional Information
Nutritional analysis per serving (2 servings)
731 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 124 grams carbohydrates; 17 grams dietary fiber; 50 grams sugars; 31 grams protein; 41 milligrams cholesterol; 669 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- With food processor on, put shallots through feed tube to mince.
- Add carrots and chop.
- Heat butter in nonstick skillet. Add shallots and carrots, and saute over medium heat about 5 minutes.
- Shuck corn and strip kernels from cob. Add to skillet with milk, and cook over high heat.
- Wash, dry and chop thyme; add to skillet, and continue cooking until most of milk has evaporated.
- Meanwhile, remove stems from shiitake mushrooms, and discard. Wash, dry and slice mushrooms into thin strips.
- Grate cheese in food processor; set aside.
- Spoon corn mixture into food processor, and pulse two or three times to break up corn. Return to skillet with mushrooms and vegetable or chicken stock. Cook a few minutes, just to cook mushrooms through. Stir in cheese and serve.
30 minutes
Dining and Cooking