2 cups broccoli florets
2 carrots, peeled and cut
2 medium sized potatoes, peeled and cut
1 can creme corn kernel
1 medium onion, chopped
1 teaspoon garlic, minced
1/2 cup mushrooms , halved
1 tbsp butter
salt and pepper to taste
Parboil the carrots and potatoes for 5 to 10 minutes or until almost tender..
Remove from the heat, drain and keep aside.
Heat the butter in a pan and saute garlic and onion. Add carrots and tomatoes then add mushrooms and cook for sometime. Add broccoli florets ad corn kernel and stir for 5 minutes on medium heat or till vegetables get a glaze. Season with salt and pepper. Serve hot.
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