The zucchini and carrot cream with mushrooms that I propose today seems like a great proposal as a light dinner. Nothing is simpler, moreover, than to make a vegetable cream. At home we usually make one every week to enjoy it at several lunches or dinners and I honestly believe that it is a good habit.
You will not have to do anything out of the ordinary to prepare this cream whose main ingredient is zucchini although the presence of carrot is more evident by its color. In addition, it has other ingredients such as onion, leek and potato to give it a texture.
By itself the cream is delicious, but if you also add some sauteed mushrooms or mushrooms the result is round. Ideally, cook them on the grill with very little oil so as not to add more oil to the cream. You could even cook them in the oven if you're going to turn it on for something. Yourselves!
The recipe
- 1 tablespoon of extra virgin olive oil
- 1 cebolla
- 2 leek
- 3 large carrots
- 1 large zucchini
- 2 medium potatoes
- Sal Island
- Pepper
- Water or vegetable broth
- 1 tablespoons olive oil
- 350 g. sliced mushrooms
- Parsley
- Al and pepper
- We start by chopping the onion, leek and carrot roughly.
- We put the oil in a saucepan and we fry these three ingredients while we cut the zucchini into cubes.
- Once cut, add the zucchini to the casserole and sauté for a couple of minutes.
- Meanwhile, peel and chop the potato that we also add along with a pinch of salt and pepper.
- Immediately after, we add water or vegetable broth until almost cover the vegetables and bring to a boil.
- Cook for 15 minutes until the potato is tender and then we mash.
- We take advantage of those 15 minutes to grill the mushrooms. To do this, we brush the griddle with the oil, heat and place the mushrooms so that they do not overlap. Season and cook until golden brown on one side. Afterwards, we turn over, sprinkle with parsley and finish cooking.
- We serve the zucchini and carrot cream with sautéed mushrooms, hot.