Crema de zanahoria tramposa 🥕🍵

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to make a special dish, Crema de zanahoria tramposa 🥕🍵. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Crema de zanahoria tramposa 🥕🍵 is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Crema de zanahoria tramposa 🥕🍵 is something which I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Crema de zanahoria tramposa 🥕🍵, 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 tramposa 🥕🍵 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 tramposa 🥕🍵 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 tramposa 🥕🍵 estimated approx 30 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Crema de zanahoria tramposa 🥕🍵 using 11 ingredients and 4 steps. Here is how you can achieve it.

No supe como nombrarla, el asunto es que no lleva harina ni leche, pero lleva más verduras escondidas y especias.

Ingredients and spices that need to be Make ready to make Crema de zanahoria tramposa 🥕🍵:

1. 2 tazas caldo de pollo
2. 1 1/2 taza zanahoria hervida
3. 1 taza coliflor hervida
4. 1 varita apio
5. 1 cda mantequilla
6. 1 cebollita cambray o cebollín
7. 1/4 cdita cúrcuma en polvo
8. 1/4 cdita paprika o pimentón dulce
9. 1 pizca nuez moscada
10. 2 cdas crema para batir (opcional)
11. al gusto sal

Steps to make to make Crema de zanahoria tramposa 🥕🍵

1. Cortamos el cebollín en rodajas y sofreímos a fuego bajo en la mantequilla, hasta que transparente.
2. Apagamos el fuego y pasamos el cebollín a una licuadora junto con el resto de ingredientes. La coliflor nos va a ayudar a que sea espesa pero va a restar un poco de color, el cual recuperamos con paprika y cúrcuma, además de que nos dan capas de sabor. La cacerola con la mantequilla la usaremos más adelante.
3. Prendemos de nuevo el fuego a la mantequilla a fuego medio, hasta que hierva un poco, en este punto rectificamos de sal, ya que el apio y caldo van a aportar, así ponemos solo la necesaria.
4. Para servir decoré con pesto de pistache, receta de Mercedes Cossio, su receta aquí : https://Cookpad.com/mx/recetas/12817269-pesto-de-pistaches?invite_token=ocPbx8DKvjGuHij5T11q2GWt&shared_at=1593638830

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