This squash blossom cream has a rich and subtle flavor that combines the ingredients of the Mexican milpa with the typical juicy white corn and a touch of epazote. Try this creamy preparation and treat your family with this delicious recipe.
2 bunches zucchini blossoms, stemless and cleaned, for cream
3 leaves fresh epazote
1 pinch salt
1/2 cups chicken broth, or vegetables
1 1/2 cups whole milk
zucchini blossoms, for decoration
epazote, fried, for decoration
Preparation
10 mins
20 mins
Low
Heat a skillet over medium heat with the oil and butter, sauté the garlic with the onion, cook the corn with a handful of squash blossoms, season with epazote and salt to taste, add the broth and milk. Cook until it boils. Set aside.
Heat a small pot of water until boiling, submerge the remaining squash blossom for 3 seconds, remove, and immerse in cold ice water.
Pour the previous preparations into the Vitamix® jar, close the lid tightly, select speed 1, turn on the blender, and gradually increase the speed to 10 and then to high. Blend for 6 minutes or until steam comes out through the lid's opening.
Serve the cream in a deep plate, decorate with squash blossom and epazote leaves. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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