Directions:
- In a heavy saucepan whisk together cornstarch, sugar and pepper until blended and smooth. Gradually whisk in evaporated milk. Add corn, lima beans and shallots and stir to combine.
- Place over high heat and bring to a boil, stirring often. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and sauce has reduced by about half and coats the vegetables lightly (about 10 - 12 minutes).
- Stir in parsley and serve or refrigerate (up to 2 days) and serve later.
- Can be reheated in a double boiler.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.48 Kcal (693 kJ) | ||
| Calories from fat | 4.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 1% | |
|---|---|---|---|
| Sodium | 74.16mg | 3% | |
| Potassium | 373.85mg | 8% | |
| Total Carbs | 30.86g | 10% | |
| Sugars | 7.1g | 28% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 8.67g | 17% | |
| Vitamin C | 6mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 128.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 116.07 Kcal (486 kJ) | ||
| Calories from fat | 3.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 52.02mg | 3% | |
| Potassium | 262.23mg | 8% | |
| Total Carbs | 21.64g | 10% | |
| Sugars | 4.98g | 28% | |
| Dietary Fiber | 3.16g | 18% | |
| Protein | 6.08g | 17% | |
| Vitamin C | 4.2mg | 10% | |
| Iron | 0.8mg | 6% | |
| Calcium | 90.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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