Description
Fragrant, light cream and puree in autumn, rich in vitamins. For those after summer vacation longer fit in your favorite dress (like me!!!) dedicated.
Ingredients
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Zucchini
1 piece
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Pumpkin
1 kg
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Broccoli
1 piece
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Carrots
4 piece
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Onion
2 piece
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Potatoes
2 piece
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Olive oil
-
Nutmeg
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Ginger
-
Allspice
-
Salt
Cooking
Vegetables washed and cut
In the same pan cook: zucchini, broccoli, 2 carrots, 1 onion, 1 potato with one Cup of water. Throw the vegetables in boiling water and cook for 15 minutes.
In another pan cook: pumpkin,2 carrots, 1 potato and 1 onion.
When the vegetables are cooked until tender, the green vegetables will add 1H. a spoonful of powdered ginger, salt and pepper to taste. 1st. a spoonful of olive oil and grind in a blender into a homogeneous cream
In a saucepan orange vegetables add 1 teaspoon of nutmeg, salt, pepper, 1tbsp. a spoonful of olive oil and blend for about 10 minutes until creamy
In between, place in a preheated oven a little grated cheese for about 10 minutes until Golden brown. (From the remnants of dough I made crispy crackers)
In a sundae dish simultaneously pour the two creams puree. Decorate cheese toast and crackers or slices of toasted bread.
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