Puré de calabaza

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Puré de calabaza. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Puré de calabaza is one of the most well liked of current trending foods on earth. It's simple, it is fast, it tastes yummy. It's appreciated by millions daily. They're fine and they look wonderful. Puré de calabaza is something which I've loved my entire life.

Many things affect the quality of taste from Puré de calabaza, 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 Puré de calabaza 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 Puré de calabaza 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 Puré de calabaza estimated approx 1h.

To begin with this recipe, we must prepare a few ingredients. You can have Puré de calabaza using 7 ingredients and 6 steps. Here is how you cook that.

Inicialmente hacía este puré con zanahoria cebolla y calabaza, pero la verdad es que la cebolla la sustituyo por el puerto y queda mucho mejor. La clave del toque de sabor es el curry amarillo.

Ingredients and spices that need to be Get to make Puré de calabaza:

1. 1 calabaza
2. 2 puerros
3. 2-3 zanahorias
4. Sal
5. Curry amarillo
6. Pimienta
7. 1 cucharada aceite

Instructions to make to make Puré de calabaza

1. Pela la calabaza y córtala en trozos de 3x3 cm. Pela la zanahoria y córtala en trozos del mismo tamaño. Quita la parte verde del puerro y corta en trozos de 3 cm de altura.
2. Pon aceite en una olla y rehoga el puerro con la zanahoria y dos cucharadas de curry amarillo.
3. Cuando hayan pasado 3-4 minutos añade la calabaza y cubre todo con agua
4. Dejar hervir 20 minutos a fuego medio-bajo
5. Triturar con la batidora de mano hasta que quede homogéneo. Se podría dejar triturado solo pero yo prefiero pasarlo por el pasapurés para que quede más fino y eliminar las posibles hebras que queden del puerro.
6. Una vez esté terminado añadir pimienta recién molida y mezclar

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