To prepare a delicious vegetable cream, we start by carefully cleaning and washing all the vegetables we want in the recipe. You can opt for carrots, celery, potatoes, or zucchini, depending on your preferences. Once the vegetables are clean, we cut them into large pieces for even cooking.
In a large pot, we add the chopped vegetables along with a few fresh parsley leaves, which will give the dish an unmistakable flavor. We add enough water to cover the vegetables and sprinkle a little salt to enhance the taste. We bring the water to a boil and let the vegetables simmer over medium heat until they become tender, about 20-30 minutes, depending on the type of vegetables used.
After the vegetables are cooked, we remove them with a spatula and let them cool slightly. It is important to keep the water they were boiled in, as it contains many nutrients and flavors. Thus, we reserve 200 ml of this broth for later mixing of the ingredients. The rest of the water can be used in other dishes, such as soups or sauces, to avoid wasting the delicious flavors.
Once the vegetables have cooled, we put them in a blender, add the 200 ml of reserved broth, and blend until we achieve a fine and creamy texture. If you prefer a thinner cream, you can gradually add more water from the vegetable broth until you reach the desired consistency.
After obtaining the puree, we add quality olive oil or, if you prefer, you can use butter for an extra flavor boost. Add freshly ground pepper and, if desired, salt, according to your taste. To give an even richer flavor, now is the time to incorporate a few tablespoons of cheese, which will enrich the cream with a touch of creaminess and a savory taste.
Mix all the ingredients well to ensure they are homogeneous. You can serve the vegetable cream warm, alongside slices of toasted bread that will soak up the intense flavors of the dish. This combination is perfect for both a light dinner and a hearty lunch. Enjoy your meal!
In a large pot, we add the chopped vegetables along with a few fresh parsley leaves, which will give the dish an unmistakable flavor. We add enough water to cover the vegetables and sprinkle a little salt to enhance the taste. We bring the water to a boil and let the vegetables simmer over medium heat until they become tender, about 20-30 minutes, depending on the type of vegetables used.
After the vegetables are cooked, we remove them with a spatula and let them cool slightly. It is important to keep the water they were boiled in, as it contains many nutrients and flavors. Thus, we reserve 200 ml of this broth for later mixing of the ingredients. The rest of the water can be used in other dishes, such as soups or sauces, to avoid wasting the delicious flavors.
Once the vegetables have cooled, we put them in a blender, add the 200 ml of reserved broth, and blend until we achieve a fine and creamy texture. If you prefer a thinner cream, you can gradually add more water from the vegetable broth until you reach the desired consistency.
After obtaining the puree, we add quality olive oil or, if you prefer, you can use butter for an extra flavor boost. Add freshly ground pepper and, if desired, salt, according to your taste. To give an even richer flavor, now is the time to incorporate a few tablespoons of cheese, which will enrich the cream with a touch of creaminess and a savory taste.
Mix all the ingredients well to ensure they are homogeneous. You can serve the vegetable cream warm, alongside slices of toasted bread that will soak up the intense flavors of the dish. This combination is perfect for both a light dinner and a hearty lunch. Enjoy your meal!
Ingredients
-100g peas -2 smaller carrots or 1 large -1 zucchini -1/2 eggplant -a little red pepper -2 small potatoes -2 stalks of celery -2-3 tablespoons of olive oil -4 tablespoons cheese -parsley leaves -salt -pepper