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