Vegetable Cream with Cream Cheese
Andy Badillo
A very tasty recipe ideal for family celebrations. It is an excellent side dish for Christmas dinners. Very easy to make and with exquisite flavor. Don't hesitate to try it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 chayotes
  • 2 potatoes
  • 2 cups broccoli
  • 150 grams cream cheese
  • 1 can cream , poblano chili cream
  • 1 can ear corn, corn kernels
  • 2 cups cow's milk
  • 2 tablespoons spinach
  • 2 cubes dry chicken broth or bouillon
  • 2 cloves garlic, chopped
  • 45 grams unsalted butter
  • pepper, to taste
  • salt , to taste
Preparation
15 mins
20 mins
Low
  • Peel potatoes and chayotes; and cook for 20 minutes. Set aside.
  • Cook broccoli for 5 minutes. Set aside.
  • In a pot, melt the butter over low heat and add the finely chopped garlic.
  • Add the can of poblano chili cream to the butter and mix well.
  • Blend potatoes, chayote, spinach, and broccoli with evaporated milk, cream cheese, the 2 cups of milk, and the chicken broth cubes. Incorporate into the pot.
  • Mix well, add the can of drained corn.
  • Season with salt and pepper to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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