Crema de calabaza templada

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Crema de calabaza templada. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crema de calabaza templada is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It's easy, it's quick, it tastes yummy. Crema de calabaza templada is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Crema de calabaza templada, 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 templada delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook Crema de calabaza templada using 9 ingredients and 6 steps. Here is how you can achieve that.

No por ser verano hay que dejar de disfrutar de las ricas cremas. Simplemente hay que servirlas a temperatura ambiente!

Ingredients and spices that need to be Make ready to make Crema de calabaza templada:

1. 2-4 dientes ajo
2. 1/2 cebolla
3. 1/2 puerro
4. 1 calabaza cacahuete pequeña
5. 2 zanahorias
6. 1 trozo calabacín
7. Sal
8. 1/2 cucharadita pimentón picante
9. Aceite de oliva

Instructions to make to make Crema de calabaza templada

1. Sofreímos los ajos picaditos en una olla. Fuego bajo para que se doren y no se quemen.
2. Añadimos cebolla y puerro picado una vez el ajo está dorado. Añadimos sal y tapado la olla dejando que se poche todo a fuego bajo-medio.
3. Troceamos calabaza, zanahorias y calabacín (este con su piel). Añadimos a la olla y lo dejamos rehogarse unos 5 min. La zanahoria tarda más en ablandarse durante la cocción por lo que se recomienda cortarla en trozos más pequeños que la calabaza y el calabacín.
4. Añadimos agua, sal y pimentón. Dejamos cocer 15-20 min con la olla tapada. Al comenzar a hervir bajamos el fuego a una temperatura baja en la que se mantenga en ebullición. Es mejor quedarse cortos de agua. Yo no llego a cubrir las verduras (como en la foto)
5. Una vez se haya enfriado lo batimos y si fuera necesario añadiríamos agua (según la textura y consistencia que nos guste para la crema). Y listo!
6. Servir a temperatura ambiente o frío. Presentación: medio huevo duro a trocitos sobre cada plato y un chorrito de aceite de oliva.

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So that is going to wrap it up with this special food Easiest Way to Make Perfect Crema de calabaza templada. Thanks so much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!