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Today we teach you how to prepare a light cream made with zucchini, potato and a little fennel that is going to become the protagonist.
We will use only 90 g of this bulb that you can see in the photographs. That small amount will give the cream an exceptional flavor, slightly aniseed, which is great with the mild flavor of the rest of the ingredients.
We are going to cook the vegetables in milk and water. Then we will add the oil, raw, once we have served the portions.
If you like fennel, make sure you also make this other recipe: buttered fennel
Zucchini and fennel cream
A light cream with an aniseed flavor thanks to the piece of fennel that we will put on it.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: creams
- Calories: 200
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 3 medium zucchini (about 450g zucchini, weight once peeled)
- 1 large potato (150 g once peeled)
- A piece of fennel (90 g)
- 250 g of water
- 250g milk
- 1 hoja de laurel
- Sal Island
- Extra virgin olive oil
Preparation
We prepare the ingredients.
We wash and peel the zucchini and the potato. We also wash the portion of fennel that we are going to use.
We chop those ingredients and put them in a saucepan.
Add the milk and water and also add the bay leaf.
We put it on the fire and have it over medium heat for about 20-30 minutes, until we see that the vegetables are cooked.
When everything is cooked, remove the bay leaf and mash the vegetables with a food processor or a blender. It is best to remove before mixing a little liquid and add it if we consider it necessary. In this way we can decide if the cream is more or less liquid.
Add the salt and mix well.
We serve hot with a few drops of extra virgin olive oil.
More information - Fennel with butter