After the Christmas excesses, when we feel more filling than a truffled capon with rum, a vegetable cream can be one of the foods that we most want in the world. However, there is no law that says that eating lighter and healthier means falling into inspiration, the most common sin of this type of puree. We have enough to return to reality to punish ourselves with dishes that scream “laziness” from the rooftops.
Five years ago – yes, we are all going to die – we gave some commandments to get a perfect vegetable cream. They are still valid, but today we are going to take a different path to reach the same goal of multiplying the flavor: roast the vegetables before shredding them. A simple, clean and effective procedure that is hard to fail with. Before you complain about the price of electricity as if we were the heirs of the Endesa emporium, I anticipate that we give some guidelines so that the ignition of the oven is profitable. Everything is in the video above: the generic advice for a cream of any vegetable, and a specific recipe: hit play that does not cost even half a kilowatt.
ORANGE VEGETABLE CREAM
For 4-6 people
500 g of pumpkin 2 medium sweet potatoes 3-4 not very large carrots The white part of a leek 1 sour apple (Granny Smith type) 500 ml of vegetable broth 500 ml of almond milk Orange juice (optional) Olive oil 1 tablespoon of butter (optional) Salt Almonds chopped toast for garnish
Peel and cut the pumpkin, the sweet potato and the white part of the leek into not very thick pieces. Wash the carrots well and cut them into pieces of similar size. Cut the apple into quarters and remove the core. Smear the vegetables and apple with a little oil and lightly salt them. Put everything on one or two baking trays, and bake for 30-40 minutes at 200 degrees with a fan. Check that all the vegetables are tender and golden when you remove them. Shred the vegetables with the broth and the almond milk. If the cream looks too thick, you can lighten it with orange juice, more broth, or more almond milk. The flavor can be further enhanced with a nut of butter, served hot with some chopped salted almonds on top and a drizzle of extra virgin olive oil.
If you make this recipe, share the result on your social networks with the hashtag #ComidistaRecipes. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]