Vegetable creams like this are a great resource for complete lunches and dinners for the entire family. It is so easy and fast to prepare them, in addition, that it is seldom lazy to get to it. And a wide variety of ingredients and spices can be incorporated into it.
Open the fridge, take a look at the ingredients available and decide what kind of cream to prepare. The zucchini, carrot and cauliflower cream that we propose today has many different ingredients in order to take advantage of remnants of other dishes prepared during the week. And the result is fantastic, as you can see.
Zucchini is the main ingredient, but this cream also has onion, carrot, potato and cauliflower, although it is in a very small quantity. You could skip it and the result would be almost the same. Do you dare to prepare it? You can have it ready in 30 minutes.
The recipe
- 1 teaspoon of olive oil
- ½ onion, quartered
- 2 carrots, peeled and chopped
- 1 zucchini, cut into pieces
- 1 potato, cut into pieces
- 2 tablespoons of tomato puree
- Some cauliflower florets
- Water
- Black pepper
- We heat the olive oil in a saucepan and sauté the onion, carrot and zucchini for about 2 minutes.
- After we incorporate the potato, the cauliflower, the tomato and stir.
- We add water until the vegetables are almost covered and cook for 15-20 minutes or until the potato is tender.
- Then, we grind and serve the zucchini, carrot and cauliflower cream warm with a little freshly ground black pepper.