Baked corn with broccoli and fruity sauce

Ingredients for 2 servings:

• 1 broccoli
• 1 can of corn
• 1 bottle of Cremefine (7%) for cooking
• 3 tbsp tomato paste
• 1 tbsp cornstarch
• 1 tbsp vegetable broth
• 1 tsp sambal oelek
• e.g. paprika powder
• e.g. curry powder
• 150 g Cheddar cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian, easy, quick

Wash the broccoli, cut into florets, and cook briefly (about 3 minutes) in salted water. Drain. Place the corn in a casserole dish. Place the broccoli on top. For the sauce, heat the Cremefine. Add 3 tablespoons of tomato paste, vegetable stock, and sambal oelek and stir in. Season with paprika and/or curry powder. Mix the cornstarch with two tablespoons of water and stir into the sauce (it needs to be quite thick, as the vegetables will release more liquid during the baking process, otherwise everything will become soupy). Pour the sauce over the vegetables to coat everything. Finally, sprinkle with grated cheddar cheese and bake in the oven at 180 degrees Celsius (convection oven) for about 15 minutes (depending on the desired degree of browning). Baguette goes well with this.