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Roasted vegetable cream

Creams83 minutes3 people250 calories
1/52/53/54/55/5 (4 votes)
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By Mayra Fernandez Joglar

cream-of-roasted-vegetables-thermorecetas

El Sweet potato It is one of my favorite vegetables and it is simply because its mild flavor can be easily combined with other ingredients. With it you can do sweet recipes like the sweet potato cakes so typical of the Valencian Community. And also diverse salty recipes like gratins or creams.

Both the pumpkin, the sweet potato or the carrot they are vegetables typical winter. With mild flavors but very nutritious and satisfying. So if you have proposed to lead a healthy and balanced life, you have to try this roasted vegetable cream.

The sweet potato is a tuber like the potato that, depending on the area, receives different names. There are those who call it moniato, sweet potato, sweet potato or sweet potato. And what name do you know him by?

Roasted vegetable cream

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Soft and colorful cream of roasted vegetables, made with sweet potato, fiddle pumpkin and carrot. Of smooth flavor and full of vitamins and minerals.

  • Mayra Fernandez Joglar
  • Recipe type: creams
  • Calories: 250
  • Rations: 3
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 500 g of fiddle squash, peeled, seeded and diced
  • 380 g sweet potato, peeled and cut into cubes
  • 1 Carrot
  • 1 cebolla
  • 2 hundred garlic
  • 2 dessert spoons of vegetable concentrate
  • 250 g of water
  • 1 tablespoon (coffee) ground cinnamon
  • 1/4 of tablespoon of nutmeg
  • 20 g olive oil
  • Salt and pepper
  • Pinions

Preparation

  1. Preheat the oven to 200º. Put the pumpkin, sweet potato and carrot on baking paper. Water with a few threads of oil, stir until the ingredients are well impregnated. Season and bake for about 40-45 minutes, stirring every 15 minutes.

  2. Meanwhile, put the peeled onion in the glass. Chop during 5 seconds at speed 5. Lower the pieces onto the blades, add the 20 g of oil and program 10 minutes, 100º, speed 1. Then add the garlic and continue for 2 minutes, 100º, speed 1.

  3. Add the baked vegetables, sauté for 5 minutes, 100º, speed 2.

  4. Add the water and the vegetable concentrate. Flavor with cinnamon, nutmeg and season. Program 20 minutes, 100º, speed 4.

  5. After the cooking time has elapsed, let the temperature drop to 80º and blend. 1 minute, speed 9.

  6. Pour the cream into bowls, spread a few pine nuts on top and serve immediately.

Equivalences with TM21

Thermomix equivalences

More information - Poultry cream and carrots


Discover other recipes of: Soups and creams, Vegans, Vegetarian

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  1.   Hope said
    ago 10 years

    Ummm ... What a delight, it has to be spectacular, as soon as I have the ingredients I make it. Thank you very much for your recipes!

    Reply to Esperanza
  2.   Mayra Fernandez Joglar said
    ago 10 years

    Thanks to you Esperanza for following us !!

    You'll see how you like this recipe. Also with the cold it is doing these days you fancy these dishes, right?

    regards!

    Reply to Mayra Fernández Joglar