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Preparing a cream of vegetables at home is one of the simplest and most customizable recipes that you will find, because you can throw all kinds of ingredients to the cream according to your tastes.


On this occasion, we have combined simple, easy-to-find and delicious ingredients that we had at home. A recipe perfectly suited for vegetarians but, if you are thinking of making it for young children and want to contain other ingredients like meat or fish, you can add them perfectly, then it is crushed.


In my case, I have not gone through the mill to have a finer texture because I like it, but you can do it does not take long.


Depending on the ingredients you use and the amount of them, the color of the vegetable cream will vary.


Vegetable Cream: Ingredients

  • 2 potatoes
  • 1 clove of garlic
  • 1 small zucchini
  • 1 carrot
  • 1/2 Leek
  • 1/2 Onion
  • Olive oil
  • Salt
  • Freshly ground black pepper

Vegetable Cream: Preparation


Clean all the vegetables.


Cut half onion and cut into julienne. Put a saucepan with a little olive oil to the fire, when it is hot add the onion with a little salt and let go pocho.


Slice the garlic into large slices and add it as well.


Remove the most damaged leaves from the leek, make a vertical cut on it and pass it through water to remove any grit you may have. Cut it and add it to the pan, let it be poche along with the onion and garlic.
Meanwhile, peel the potatoes and chop them into dice; Wash the zucchini (peel if you do not want to be the green spots of the skin in the cream) and chop it; Peel the carrot and cut it too.


Once the onion and leek are poached, add the zucchini, carrot and potatoes, sauté for a few minutes. Pour salt and a little pepper if you fancy a tastier spot. Removes.


Cover it all with water, just at the height of the vegetables so that it is not too thin. Let it be done for about 20 minutes or when you see that the potatoes are already cooked (they usually take longer).


Proof of salt and rectify if necessary.


Mash all ingredients with the blender and pass through the mill if you want a finer texture.


Serve when you have it ready. Enjoy!

About the author

William Johnson

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