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Protein and low carb vegetable cream
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Pumpkin kabotia400 g
- Large Sweet Potato1 unit(s)
- Carrot1 unit(s)
- Deborah Tomato2 unit(s)
- Cauliflower300 g
- Broccoli300 g
- Yam2 unit(s)
- White Onion1 unit(s)
- Garlic3 unit(s)
- Curry1 tablespoon
- Black pepper1 teaspoon
- Salt1 tablespoon
- Olive oil100 ml
- Parsley50 g
- Chives50 g
- Grated Provolone Cheese200 g
- Clean all vegetables
- Peel them, except the tomato.
- Cut into rustic pieces of medium cubes, broccoli and cauliflower complete with stems
- Chop the onion and garlic and put them to sauté in a large preheated pan drizzled with olive oil
- Add the vegetables to the pan
- Fill with water with two fingers above the vegetables
- Season with curry, black pepper and salt
- Let it cook for half an hour
- Chop the parsley and chives
- Make sure the vegetables are soft and transfer to the blender.
- If your blender is small, add it little by little, always with a little vegetables and a little broth to help beat the cream.
- Beat it well, stir it, beat it again to be very smooth.
- Return the cream to the pan, adjust the seasonings to your liking.
- Serve with parsley and chives and provolone cheese for a special touch.
- This cream is great for restoring energy and a great way to eat good food on busy days 😉
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