Crema de zanahoria

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to make a special dish, Crema de zanahoria. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Crema de zanahoria is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It is simple, it is quick, it tastes yummy. They're fine and they look wonderful. Crema de zanahoria is something that I have loved my entire life.

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

As for the number of servings that can be served to make Crema de zanahoria is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de zanahoria estimated approx 60 minutos.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Crema de zanahoria using 9 ingredients and 4 steps. Here is how you can achieve that.

Mira en vídeo cómo se hace la receta: https://youtu.be/TkmZLDeVVCA

Ingredients and spices that need to be Get to make Crema de zanahoria:

1. 1 kg. zanahorias
2. 1 trozo calabaza
3. 2 papas
4. 1 cebolla
5. 1 diente ajo
6. 1 l. caldo de pollo o verduras
7. Mantequilla
8. Aceite de oliva
9. Sal marina

Instructions to make to make Crema de zanahoria

1. En un caldero ponemos a calentar un poco de aceite de oliva y un poco de mantequilla. Picamos la cebolla, el diente de ajo y las papas y lo rehogamos dándole un toque de sal.
2. Cortamos en trozos regulares la calabaza y las zanahorias y se lo añadimos a lo anterior. Rectificando de sal. Bajamos el fuego, tapamos y que se haga a fuego lento una media horita.
3. Transcurrido este tiempo añadimos el caldo y dejamos otra media horita (con paciencia y tiempo, que sale mejor)
4. Una vez transcurrido el tiempo, trituramos bien, pasamos por el chino si la queremos muy muy fina...y a comer!

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