Yellow Velvet

Name: Yellow Velvet
Ingredients: 2 medium yellow squash, about 12 lb., thinly sliced; 2 cups corn kernels, fresh or frozen; 1 Tbs. butter; 2 Tbs. heavy cream; Fresh parsley sprigs for garnish

5 ingredients

9 steps

Ingredients

2 medium yellow squash, about 12 lb., thinly sliced
2 cups corn kernels, fresh or frozen
1 Tbs. butter
2 Tbs. heavy cream
Fresh parsley sprigs for garnish

Directions

1

Bring two medium saucepans of water to a boil.
2

Add squash to one and reduce heat.
3

Cover and cook until tender, about 6 minutes.
4

Add corn to the other saucepan and cook, uncovered, until tender, about 6 minutes.
5

Drain both well in colander.
6

Transfer squash and corn to serving bowl.
7

Add butter and cream and toss to combine.
8

Season to taste with salt and freshly ground pepper.
9

Garnish with fresh parsley sprigs and serve hot.