Today I bring you as a recipe what was my dinner last night. If you don't like vegetables and creams in general, this recipe is not for you, but if on the contrary, you love creams, purees and healthy and light dinners maybe this recipe is perfect for you. It's about a zucchini and potato puree, very simple to make and very rich.
I leave you with the recipe that, as you will see, does not have too much work.
Ingredients
- 1 large zucchini
- Small potatoes 3
- 125 ml of vegetable stock
- 1 fresh onion
- 75 ml of liquid cream
- 1 spoonful of butter
- Salt to taste
Preparation
- In a frying pan with a splash of olive oil, we will add all the onion well sliced to small pieces. When it is poached (for this you have to leave it over medium heat and stir a couple of times) we will add the zucchini (well washed and unpeeled) cut into small cubes.
- At the same time that the zucchini is poached together with the onion, we are going to put heat a pot with plenty of water. When the water is boiling we add the potatoes without peeling nor cut, we let cook for about 20-25 minutes, until we see that the potatoes are soft. Once they are tender, we set aside and let them cool so that later we can peel them well without burning.
- We cut the cooked potatoes into cubes, we put them in a bowl, we add our onion and zucchini already poached and add the 125 ml of vegetable broth. This it we beat, and when our mixture is homogeneous we add the liquid cream and a touch of butter. Also a pinch of salt ... And we beat again.
- This way we will have our puree ready and prepared only to heat before serving.
Nutritional information per serving
Calories: 275