Carrot and mushroom cream

And nail carrots and a portobello mushroom as protagonists we are going to prepare a rich vegetable cream.

The whole family likes it, even the little ones. Therefore, if you have children at home, take into account our proposal to include it in your weekly menus.

We will serve it with some toasted breadcrumbs. I have taken advantage of some toast this morning that was left uneaten. Toasted bread is just as tasty as fried bread and has fewer calories. For this kind of creams It is a good choice.

Carrot and mushroom cream

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A simple vegetable cream for dinner.

• Ascen Jimenez

• Kitchen: cuisine
• Recipe type: creams
• Calories: 190
• Rations: 4

• Preparation time: 10M
• Cooking time: 20M
• Total time: 30M

Ingredients

For the cream:

• 340 g carrot, peeled and in small pieces
• 10 g onion, cut into pieces
• 70g potato, peeled and diced
• 400 g of water
• 1 portobello mushroom, chopped (or 70g mushrooms or other mushrooms)
• Sal Island
• The juice of half a tangerine
• 50 g of kitchen cream

Plus:

• Toasted bread

Preparation

1. Put the carrot, onion, potato, mushroom, water and salt in the glass. It is important to put the vegetables in small pieces, about 2 centimeters. We program 17 minutes, 100º, left turn, speed 1.

2. Let cool a little (5 minutes will be enough) and program 30 seconds, speed 7.

3. Add the juice and cream. We program 20 seconds, speed 4.

4. We serve with pieces of toasted bread.

Notes

If it is too thick you can add the juice of the other half of the tangerine.

More information - 9 creams for fall