At home we consume purees and creams throughout the year. During the summer, we bet mainly on cold proposals such as tomato soup, but we do not forget alternatives like this zucchini and carrot puree when it comes to covering dinner.
Purees like this zucchini and carrot are very easy to do. They do not take us more than 5 minutes; then we just have to wait for all the ingredients to cook and grind them. Is there anything easier than preparing a puree or cream? Few things that are at the same time so healthy.
Now that we have zucchini in our gardens this is one of the many ways we have to take advantage of them and bring them to the table. But it is not the only idea that we have given you on this page; the zucchini stuffed with Aurora sauce and zucchini and mushroom cake are other great alternatives.
The recipe
- 1 medium zucchini
- ½ white onion
- Carrots 3
- 1 potato
- 1 leek
- Extra virgin olive oil
- Sal Island
- Black pepper
- In a pot Put the chopped zucchini, the white onion in quarters, the peeled and chopped carrots, the peeled and chopped potato, the leek, a pinch of salt and another of pepper.
- We water with a tablespoon of oilHeat over medium heat or fry for a couple of minutes, stirring continuously.
- Afterwards, we add water until the vegetables are almost completely covered and we bring to a boil. Once it boils, lower the heat and cook for 20 minutes.
- To finish we crush all the ingredients until smooth.
- We serve the zucchini and carrot puree hot.