Cream of broccoli, pumpkin and potato recipe
Ingredients to make Cream of broccoli, pumpkin and potato:
- For the cream of broccoli
- 400 grams of broccoli
- 1 glass of milk
- 1 tablespoon butter
- Hojiblanca extra virgin olive oil
- a bit of nutmeg
- Salt
- For the pumpkin cream
- 300 grams of pumpkin
- 1 potato
- 1 carrot
- 1 onion
- 1 leek
- 1 clove garlic
- Water
- Hojiblanca extra virgin olive oil
- Salt
- For the potato cream
- 2 potatoes
- Water
- Salt
- To accompany
- Serrano ham
- trout roe
How to make Cream of broccoli, pumpkin and potato:
- Clean and chop the pumpkin cream vegetables.
- Sauté in the pressure cooker with a little oil.
- Season and pour water to cover.
- Place the steamer accessory on top and distribute the broccoli cut into florets.
- Season and when it starts to cook, place the lid and cook for 1 minute from the moment the steam starts to come out.
- Remove the broccoli and with an electric mixer, mash the pumpkin cream and transfer it to a jar.
- Put the butter, a little oil, the milk and the broccoli in a saucepan.
- Give it a boil, crush it with a blender and place it in a jar.
- Peel the potatoes, chop them and put them to cook in a pan with water and a pinch of salt.
- When they are cooked (approximately 15 minutes), crush them in the electric mixer.
- Serve in individual containers, the cream of broccoli and the pumpkin at the same time.
- Place a spoonful of potato cream in the center and garnish with a little fried ham or some trout roe.
- There are some kitchen utensils that lend themselves to saving energy, as is the case of the pressure cooker with an accessory for steaming.
- In addition to saving time, you can cook the 2 creams at the same time.
- For 4 people.
