This vegetable cream is a very simple and tasty recipe. It feels great when the weather is bad, it is very easy to prepare and it is ideal to take advantage of the vegetables you have on hand. If you use seasonal vegetables, it will be cheaper and more nutritious!
The trick to getting vegetable creams to have a fine texture is powerful blenders, which leave them very homogeneous. Although I like it without lumps, you can beat it less to get the texture you prefer.
- 650 g calabaza (23 oz), pelada y troceada
- 2 zanahorias, peladas y troceadas
- 1 rama de apio, troceada
- 1 puerro, troceado
- 1/2 cebolla, troceada
- 3 dientes de ajo, troceados
- 2 tazas de agua (500 ml)
- 1 cucharada de aceite de oliva virgen extra
- 1 cucharadita de sal
- 1 cucharadita de cúrcuma en polvo
- 1 cucharadita de comino molido
- 1/8 de cucharadita de pimienta negra molida
- Pour the vegetables and water into a pot and when it comes to a boil cook over medium-high heat for about 15 to 20 minutes or until the vegetables are tender.
- Add the water, vegetables and rest of the ingredients (oil, salt, turmeric, cumin and pepper) in a blender and beat until well integrated.
- Serve the vegetable cream with vegetable protein as seitan or tempeh and with some sautéed vegetables .
- Store leftovers in an airtight container in the fridge for about 4-5 days or in the freezer p or a maximum of 3 months. I recommend that you freeze them in individual servings. To defrost it, transfer it to the refrigerator 1 or 2 days before eating it and reheat it in the microwave or in a saucepan over medium heat.