Vegetable creams are nutritious dishes full of benefits and properties, very easy to make at home. We propose 3 delicious cream recipes.
The creams that we can make with different vegetables are a good option as a first course, and we can taste them both as a cold dish in summer and as a hot dish in winter. Creams are a healthy, nutritious dish, full of vitamins and minerals.
In addition to being a first course, we can also use creams to prepare a healthy and light dinner. Easy to make in a short time, we have a nutritious and healthy dish that we can make with different vegetables.
The recipe book for vegetable creams is quite extensive and in this post we present how to make 3 simple cream recipes: Cream of beans, cream of leeks, cream of peas. Do you dare to prepare them at home? They are delicious and tremendously nutritious. We hope you like them, because we love them!
Beans Cream
Ingredients:
- Half a kilo of tender beans.
- 3 or 4 potatoes.
- An onion or a small leek.
- A carrot.
- 4 tablespoons of milk.
- Extra virgin olive oil.
- A tablespoon of grated Parmesan cheese.
- A pinch of ground black pepper.
- A pinch of salt.
Elaboration:
We wash the beans and reserve them.
We remove the skin from the potatoes, the onion and the carrot.
We wash well and cut the potatoes, onion and carrot into wheels.
We put everything to cook in a cauldron with water that covers and a drizzle of virgin olive oil.
When it starts to boil, reduce the heat, add the salt, pepper, milk, cheese and keep cooking for 25 minutes.
Remove from the heat, and blend with the mixer to make a cream.
Cream of leeks
Ingredients:
- 2 large leeks.
- A kilo of potatoes.
- One liter of milk.
- A liter of water.
- Extra virgin olive oil.
- A pinch of salt.
- A pinch of ground black pepper.
Elaboration:
We wash the leeks well, remove the green parts and cut them into wheels.
We remove the skin from the potatoes, wash them, and cut them into pieces.
In a cauldron we put a little olive oil pot to heat to sauté the leeks.
Sauté the leeks over low heat.
When the leeks are ready, add the water, salt, and black pepper, stir and cook over moderate heat for 5 minutes.
Add the potatoes and continue cooking over low heat until the potatoes are tender.
Once the potatoes are cooked, remove from the heat and with the help of the mixer, grind to a fine cream.
Let it cool and when it is cold we add the cream, stirring with a spoon so that it integrates well into the cream.
The leek cream can be served both hot and cold and accompanied by a good bread or some fried bread croutons.
Pea cream
Ingredients:
- One kilogram of green peas.
- 3 large potatoes.
- 2 large onions.
- Water.
- Extra virgin olive oil.
- One teaspoon of cumin.
- A pinch of ground black pepper.
- A pinch of salt.
Elaboration:
- We remove the skin from the onions, wash them and chop them.
- We do the same with potatoes.
- In a cauldron we put a small pot of oil to heat to sauté the onions.
- When the onions are at their point, we add the cumin, the pepper, stir and add the potatoes, peas and water that covers.
- Cook over low heat and add a little salt.
- We will cook until the potatoes are tender.
- Remove from the heat and blend with the mixer to make a cream.
- We can serve the pea cream both hot and cold.
- At the time of presenting it, we can accompany it with croutons, a few cubes of Serrano ham.
- Pea cream is a dish that tends to be a hit with the little ones in the house.
