Corn Vegetables

Summary

Prep Time	10 mins
Cook Time	10 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Drain the corn, collect the stock and fill up to ½ l with water. Use the instant powder to make a vegetable broth.
Sauté the diced onion in hot fat until translucent, but do not brown. Dust with about 3 tablespoons of flour, stirring constantly, and deglaze with the vegetable stock. Add the corn and simmer for about 5-10 minutes.
Stir in 1-2 slices of Scheibletten cheese, season with salt and pepper to taste, sprinkle with parsley and serve.
Be careful, with too much Scheibletten cheese it will quickly turn into a cheese sauce. Is also delicious, but not to everyone`s taste.
Tip:
We love the pure corn vegetables, but there is also the variation with peppers:
Add the washed and diced red peppers to the translucent, steamed onions and sauté, dust with flour and deglaze the vegetable stock. Let simmer for about 5 minutes before adding the corn, continue as above.

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