We are going to elaborate a basic cream, in this case pumpkin. The curious thing about this recipe is that we are going to adapt it to current times, that is, we are going to cook the vegetables in a short time, using the pressure cooker.
I do not put the cooking times in the pot because it will depend a lot on the pressure cooker model that you have In any case, it will be a few minutes. If you usually cook in a pot green beans or potatoes you can take those times as a reference.
And to turn the cooked vegetables into cream, I have used Thermomix but it is done just as well with a blender. Put everything in the glass, not only the pumpkin and the potato, but also the water.
Basic pumpkin cream in a pressure cooker
To consume less, we are going to use the pressure cooker
Author Ascen Jimenez
Kitchen: Traditional
Recipe type: Creams
Rations: 8
Preparation time:
Cooking time:
Total time:
Ingredients
- 1200 g pumpkin
- 1 shallot
- 2 potatoes
- 2 water glasses
- Sal Island
Preparation
- With a knife, we remove the skin of the pumpkin.
- We chop the pulp.
- Put the shallot into pieces and the oil in a pot. We fry it.
- Add the pumpkin in pieces and also the potato, peeled and in pieces.
- Sauté.
- After a few minutes add two glasses of water.
- Put the lid on and let it cook. A few minutes will be enough (the time will depend on the pot you have).
- Once cooked, we put everything in a food processor, type Thermomix, add salt and grind. Another option is to grind with a blender.
- We serve hot.
Nutritional information per serving
Calories: 100
More information - Frozen green beans in pressure cooker
Be the first to comment