Zucchini cream, an ideal recipe for a healthy dinner
Creams and vegetable purees are ideal for when we want to eat healthily, feel full and do not want to add many calories to our diet. Today I want to teach you how to prepare what for me is the perfect vegetable cream: zucchini cream, an ideal recipe for a healthy dinner.
If you make this recipe with the peeled zucchini, it will be a very light color. If you want to make it with a prettier green color, you can do like me this cream by adding a bit of zucchini skin – well washed – and it will look like in the photo. You can also make this recipe with an original touch using caramelized onion and sour apple in its preparation.
For 4 people
- Medium onion
- Vegetable broth500 ml
- Salt and pepper to taste
- Extra virgin olive oil
- 30 ml liquid cream
- Garlic clove optionally1
How to make zucchini cream
- Total time50 m
- Elaboration15 m
- 35 m cooking
Cut the onion into julienne and sauté in a casserole with a little olive oil. Optionally, we can also add a clove of peeled garlic. We let the onion poach, but always over low heat so that it does not get to take much color.
Meanwhile, we chop the zucchini, without peeling and peel and cut the potatoes into irregular pieces. When the onion is poached, add the chopped zucchini and potatoes to the casserole. Stir the whole lightly for about ten minutes.
After that time, sautéing all the ingredients over low heat, add the vegetable stock and let the whole cook for another 20 minutes. Then, we crush with the blender or pass the cream through the pastry.
We return our stew to the casserole and try to rectify salt and pepper. We add the liquid cream so that there is no thick texture of mash but of cream, let it cook another five minutes and serve.
With what accompany zucchini cream
You can serve the zucchini cream accompanied by a few taquitos of ham, croutons or bread sprinkled with a little pepper and a spoonful of grated cheese on each plate. You will see how much you like this homemade spoon recipe for young and old.