Name: Arugula and tomato cream
Yield: 6
Cuisine: cuisine
Ingredients: 200 gr. rocket (or 100 gr. of fresh spinach and 100 gr. of rocket); 25 gr. of butter; 25 gr. Of flour; 500 ml. chicken broth; 200 ml. evaporated milk; shawl; 600 gr. red and ripe tomato; a few drops of Tabasco (optional); 1 splash of ketchup; 1 dash of oil; shawl; a pinch of sugar

This cold vegetable-based cream is a load of vitamins that enters our eyes thanks to the bright color of the arugula and tomato. Apart from as a cream or aperitif shot, we can use this recipe as a decorative sauce meat or fish dishes or as dip to wet nachos o breadsticks.

Arugula and tomato cream

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This Arugula and Tomato Cream not only has a lot of color but it also has a lot of flavor. Try it you will like it

Ángela

Kitchen: cuisine
Recipe type: creams
Rations: 6

Total time:

Ingredients

200 gr. rocket (or 100 gr. of fresh spinach and 100 gr. of rocket)
25 gr. of butter
25 gr. Of flour
500 ml. chicken broth
200 ml. evaporated milk
shawl
600 gr. red and ripe tomato
a few drops of Tabasco (optional)
1 splash of ketchup
1 dash of oil
shawl
a pinch of sugar

Preparation

We begin by sautéing the flour in the melted butter for a couple of minutes over medium heat in a nonstick saucepan until it is loose and lightly golden.
Then add the broth and cook for a few minutes to thicken
Remove immediately from the heat, season with salt and pepper and add the evaporated milk
We put the arugula in the hot cream so that it softens slightly but without losing its characteristic flavor and green color
Let cool for a few minutes
We beat and go through the Chinese so that we have a homogeneous cream.
To prepare the tomato cream, crush the tomatoes with the seasonings and strain
We serve both creams very cold and in two layers.

Image: Telva

Recetín

Arugula and tomato cream, colorful recipe