Berenjena and Calabacin Cream Lip Be a very nutritious and delicious dish. This cream lacks saturated fats and cholesterol, since eggplants are rich in fiber, diuretics and have an important preventive effect against cancer, on the other hand the zucchini is a great softener of the digestive tract and is ideal for those who suffer from Irritable colon. So, get down to work and prepare with recipes.net this healthy cream.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make eggplant and zucchini cream: |
| 1 Berenjena unit 1 Calabacin unit 1 onion unit 2 cloves of garlic 2 units of potatoes 250 milliliters of res 30 milliliters of oil 1 pinch of salt 1 pinch of pepper pepper pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, ideal accompany with white wine |
Ingredients to make eggplant and zucchini cream:
1. Before making this recipe, the first step is to enlist all ingredients.
2. In a pot with boiling water and salt, cook the eggplant and zucchini cut in half until they are soft, approximately 25 minutes.
3. Apart, in a pan cook the onion and garlic chopped in small cubes, until golden, salt and pepper. These ingredients will contribute flavor to the eggplant and zucchini cream.
4. It is time to liquefy the eggplant and zucchini (remove the peel), the potatoes previously cooked and peeled, the sautee of onion and garlic with the beef broth. Process until you get a totally homogeneous mixture.
5. Take the eggplant cream and zucchini to a pot and cook 5 more minutes, when it is ready to serve and enjoy, this recipe is ideal for lunch time. If you liked this recipe, you have a comment or restlessness, give us your opinion.
