Crema de calabaza, boniato y zanahoria

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Crema de calabaza, boniato y zanahoria. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Crema de calabaza, boniato y zanahoria is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Crema de calabaza, boniato y zanahoria is something which I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Crema de calabaza, boniato y zanahoria, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de calabaza, boniato y zanahoria delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de calabaza, boniato y zanahoria is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de calabaza, boniato y zanahoria estimated approx 45 min..

To begin with this recipe, we must prepare a few components. You can have Crema de calabaza, boniato y zanahoria using 12 ingredients and 9 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make Crema de calabaza, boniato y zanahoria:

1. 300 gr. calabaza cortada en dados
2. 250 gr. boniato cortado en dados
3. 350 gr. zanahorias cortados en dados
4. 1/2 puerro
5. 1 cebolla de Figueres cortada en láminas
6. 6 cucharadas aceite de oliva virgen extra
7. queso mozzarella para acompañar
8. canela en polvo
9. nuez moscada en polvo
10. 1 litro infusión de raíz de jengibre con puerro
11. 500 ml. caldo de pollo
12. sal rosa de Himalaya

Instructions to make to make Crema de calabaza, boniato y zanahoria

1. Pelar y picar el puerro y la cebolla de Figueres.
2. Pelar y cortar en dados, la calabaza, el boniato y la zanahoria.
3. Vierte el aceite de oliva virgen extra en el fondo de una cazuela y dejar calentar sobre fuego. Cuando el aceite esta caliente, agrega la cebolla con el puerro, espolvorear una pizca de sal gruesa de roca y mezclar de vez en cuando, hasta que la cebolla empieza a tomar color transparente.
4. Agregar la calabaza, el boniato y la zanahoria ìcadas. Sigue removiendo unos 10 minutos más.
5. En la foto la infusión de raíz de jengibre con las pieles exteriores del puerro, que normalmente se tira, siendo media secas, pero se lava y se utiliza.
6. Pasado los 10 minutos, cubrir bien las hortalizas pochadas con la infusión y el caldo de pollo. Cuando empieza hervir, reducir el fuego y tapar. Dejar cocinar 20 minutos.
7. Pasados los 20 minutos, apartar la cazuela del fuego y dejar entibiar 5 minutos.
8. Triturar las hortalizas con un brazo batidor hasta obtener una crema fina. aromatizar la crema con canela y nuez moscada molida en polvo. Rectificar de sal. Volver a triturar un poco más.
9. Repartir la crema en 4 boles y acompañar con trozos de mozzarella cortada en trozos pequeños. Espolvorear una pizca más de canela en polvo y buen provecho!!!

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