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Tania Ortiz

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Recipe of Calabacita puree
Recipe

Calabacita puree

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Zucchini is rich in minerals, especially potassium, vitamin C and β-carotene. In addition to being easy to prepare, nutritious and delicious.
Learn more about Tania Ortiz

Ingredients

2 portions
  • 1/2 onions
  • 1 clove garlic
  • 4 zucchini, big
  • 1 carrot, median
  • 1 potato, median

Preparation

Finely chop the onion and garlic, cut the zucchini into large slices, peel the potatoes and carrots and cut them into 2 or 4.
In a pot, add the onion and chopped garlic with a little drop of olive oil, salt and pepper to taste.
Pour the vegetables into the pot and move to impregnate them with the steam that comes from the mixture of onion and garlic.
Add the minimum water 1 cup or 2 and cover, cook over low heat.
Once the vegetables are cooked, they are left to cool a bit and then liquefy until a puree is obtained, adding hot water if necessary.

PRESENTATION

It is served very hot and can be accompanied with pieces of fresh cheese, some drops of tabasco or habanera sauce to give it a spicy touch and small pieces of toasted wholemeal bread.

TIPS

You can add any other vegetables or vegetable bouillon powder.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Jenny Padilla
04/02/2015 19:08:34
A través de Android buenisimo y mas von ynas albondiguitas mmmmm

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