Yellow Velvet

1. 1

   Bring two medium saucepans of water to a boil.

2. 2

   Add squash to one and reduce heat.

3. 3

   Cover and cook until tender, about 6 minutes.

4. 4

   Add corn to the other saucepan and cook, uncovered, until tender, about 6 minutes.

5. 5

   Drain both well in colander.

6. 6

   Transfer squash and corn to serving bowl.

7. 7

   Add butter and cream and toss to combine.

8. 8

   Season to taste with salt and freshly ground pepper.

9. 9

   Garnish with fresh parsley sprigs and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.