Crema de puerro, apio nabo y calabacín con zanahorias

cream of leek, celery, zucchini
cream of leek, celery, zucchini

Hoy aquí estamos bajo cero y todo blanco porque volvió a nevar ayer. Nos gusta tomar caldos de verduras calentitos cuando hace frío. Si quieres hacer como nosotros, escoje varias verduras del tiempo y hiérvelas juntas, dejarán pasar al agua de la cocción sus vitaminas. Si no te gusta encontrar trozos, te aconsejo que las tritures y así obtengas deliciosas cremas. Puedes combinar las verduras que tengas y congelar lo que te haya sobrado. Sin grasas animales, un buen chorro de aceite de oliva virgen extra lo hará aún más saludable. Para servirlo, una sencilla presentación con verduras troceadas o tropezones terminarán un plato sencillo y saludable.

Cream of leek, celery rabe and carrots and zucchini

Today here we are below zero and all white because snowed again yesterday. We like to have many vegetable broths warm when it’s cold. If you want to do like us, choose several seasonal vegetables and boil them together, their vitamin will pass to the cooking water. If you do not like finding pieces in the broth, I suggest you to mix them and get delicious creams. You can combine the vegetables you have at home and frozen what you have left over. No animal fats, a good splash of extra virgin olive oil will make it even healthier. To serve, lets go for a simple presentation with chopped vegetables or toasted bread, it makes a simple and healthy dish.

 

 

La receta

Ingredientes: (Para tres personas)

    La parte blanca de un puerro grande
    1 zanahoria pelada y cocida al vapor
    1 rodaja de un centímetro de grosor de apio-nabo
    1/2 calabacín pelado
    Aceite de oliva virgen extra
    1/2 pastilla de caldo vegetal concentrado bio
    Unas hojas de apio tierno para decorar
    Agua

Ver la receta en LibredeLacteos.com

 

The recipe

Ingredients: (For two persons)

    The white part of a large leek
    1 carrot, peeled and steamed
    1 thin slice of celery-rave
    1/2 zucchini peeled
    Extra virgin olive oil
    Half cube of vegetable broth bio
    Some tender celery leaves for garnish
    Water

Directions:

  1. Steam a carrot for 10 minutes.
  2. Slice the ​​leek, chunk zucchini, peel the celery-rave and cut into pieces. Put them in a saucepan and cover amply with cold water amply. Bring the water to boil, add half bouillon tablet and boil for 20 minutes.
  3. With the help of a slotted spoon, remove the vegetables and place in a blender. Blend until get a fine cream. Add broth until get desired thickness.
  4. Cut the carrot into 5 mm slices and then into strips and finally cubes as equal as possible.
  5. Serve the cream with a few tablespoons of diced carrot and tender celery leaves.


 

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