Thu. May 19th, 2022
Zucchini cream, the perfect recipe, hot or cold! - Recipes for Kids

Today to eat zucchini cream !… I think it was, and still is, one of my favorite spoon recipes, and it probably is also one of many children, because the smooth texture and flavor of zucchini cream pleases the most children’s palates.

On another occasion we explained how to prepare a zucchini puree , and in this case we are going to leave you with the recipe for zucchini cream, what is the difference?… Basically the main difference between purees and creams is that the latter use cream or cream of milk in their preparation, which gives them a more “creamy” appearance… Although we do not add them here, if you want you can add or replace the cream with cheese , which also gives it a pleasant flavor and texture.

Zucchini is found all year round on the  market, but it is a summer vegetable; For this reason, its best time, when we find the tastiest courgettes, is between July and September. It is for this reason that we suggest you try the  cold zucchini cream … the same recipe works for us in winter and summer!

Zucchini  is  vegetable that we must incorporate into our diet for its  nutritional values : its main component is water, followed by carbohydrates and small amounts of fat and protein. Taking into account that it also provides some fiber, it is a low-calorie food , perfect for people who follow a hypocaloric diet. It also has a modest amount of  folic acid and  vitamin C. It also contains B vitamins such as B1, B2 and B6 in lesser amounts. So now you know, don’t miss this  zucchini cream !

Pay attention because we leave you the  recipe for zucchini cream  also with  Thermomix , and a  light version …

ZUCCHINI CREAM, THE PERFECT RECIPE

Ingredients for the zucchini cream

  • 4 medium zucchini
  • 1 potato
  • an onion
  • 1 vegetable bouillon cube
  • Shall
  • Olive oil
  • 100 ml de nata
  • Nutmeg
  • Parsley

Preparation of the zucchini cream

First, wash well and cut the courgettes into slices. We can peel them before or not, depending on taste, if we leave the skin the cream will have a greener color and a large part of the vitamins of the courgette are concentrated in the skin, although it can give it a slightly more bitter taste.

Peel and cut the potato into pieces as well, and chop the onion. We put everything to sauté in a saucepan with a little oil for about 5 minutes over low heat, we add the vegetable broth to cover everything and let it cook for another 20 minutes. We add the cream, salt and a pinch of nutmeg if we like.

When it has boiled again, let it cool a little before passing it all through the blender, removing a little of the cooking broth so that it is consistent. Then we beat it until it is very creamy. We check the point of salt and serve it.

To decorate it and give it a final touch, we can sprinkle a little chopped fresh parsley, some croutons and a little nutmeg. Also keep in mind that we can serve a cold or hot zucchini cream  , so it is an ideal dish for both winter and summer.

ZUCCHINI CREAM IN THERMOMIX

Ingredients

  • 2 large zucchini
  • 1 potato
  • 1 leek
  • 30g extra virgin olive oil
  • 500g vegetable broth
  • Shall
  • 4 questions
  • Pepper

How to make zucchini cream with Thermomix

Peel the courgettes (or not), wash them and chop them into small pieces, do the same with the leek. Add the zucchini and the leek together with the oil into the glass, 10 minutes, varoma, speed 2 (do not put the beaker).

Then we incorporate the potato, the vegetable broth and the salt, 20 minutes, varoma, spoon speed.

After the time has elapsed, we add the cheeses, 2 minutes, progressive speed 5-10.

We serve cold or hot.

LIGHT ZUCCHINI CREAM

Ingredients of light zucchini cream

  • 2 large zucchini
  • 1 leek
  • 1 tablespoon extra virgin olive oil
  • 500g vegetable broth (best homemade)
  • Shall
  • 2 tablespoons skim milk
  • Pepper

Light zucchini cream step by step

First, wash well and cut the courgettes into slices. We chop the leek. We put everything to sauté in a saucepan with a little oil for about 5 minutes over low heat, we add the vegetable broth to cover everything and let it cook for another 20 minutes. We add milk, salt and a pinch of nutmeg if we like.

When it has boiled again, let it cool a little before passing it all through the blender, removing a little of the cooking broth so that it is consistent. Then we beat it until it is very creamy. We check the point of salt and serve it.

THE TRICKS OF THE PERFECT ZUCCHINI CREAM

  • How to choose courgettes:  look for courgettes that are firm to the touch, compact, without spots on the skin. In addition, small or medium ones are preferable to large ones, since the latter usually have many seeds and less tender meat. It is better not to store zucchini for many days; as they mature they acquire a slightly more bitter taste.
  • With or without skin? Keep in mind that the skin retains most of its nutrients, so the ideal would be to preserve it. But if you have “green-phobic” children, or you don’t have a powerful blender, you can remove it so that the bits of skin don’t show.
  • You can replace the vegetable broth with chicken broth, it will give it a spectacular taste.
  • Zucchini  cream  can be served  hot or cold , it’s delicious either way!
  • Serve it with a few cubes of toasted bread on top, or with chopped parsley. You can also add serrano ham shavings or croutons.

You might be interested in the followings:-