Cumin-Garlic Cream for Vegies

By Hester

Ingredients

• 2 Tbsp. butter
• 1 onion finely chopped
• 3 garlic cloves, finely chopped
• 1/4 tsp. ground cumin
• salt & pepper
• 1 cup light cream
• 1 cup chicken stock
• 1 lime, halved to serve
• 3 cups of vegies of your choice

Preparation

Step 1

Melt the butter in large skillet. Add the onion & garlic and cook for 3 minutes or until softened. Sprinkle with cumin & season to taste.

Stir in the vegies and pour in the cream & stock. Cook over medium heat, stirring until liquid reduces in volume & forms a richly flavored sauce.

Transfer to a serving dish & serve warm, squeezing lime juice at the last minute.