Cremas de otoño

Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Cremas de otoño. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Cremas de otoño is one of the most well liked of current trending meals in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Cremas de otoño is something which I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Cremas de otoño, 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 Cremas de otoño 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 Cremas de otoño is 4-5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Cremas de otoño using 13 ingredients and 7 steps. Here is how you cook that.

He decidido combinar mis dos cremas favoritas y, a la par que sano, ha quedado un plato colorido ;) Para el reto #veggie

Ingredients and spices that need to be Take to make Cremas de otoño:

1. Para la crema de Calabaza:
2. 400 gramos calabaza
3. 1 patata
4. 1/2 puerro
5. aove
6. Nuez moscada
7. Curry
8. Para la crema de Calabacín:
9. 400 gramos calabacín
10. 1/2 cebolla
11. Pimienta negra
12. Sal
13. Semillas de chía y sésamo tostado (opcional)

Instructions to make to make Cremas de otoño

1. Pelamos y cortamos la patata, la cebolla, la calabaza, y el calabacín en dados de unos 3-4 cm. (al calabacín le dejo la mitad de la piel, para que mantenga el tono verde)
2. Crema de Calabacín: ponemos a calentar un cazo con 2 deditos de agua (yo cuezo las verduras con poca agua, así se cocinan medio al vapor, pierden menos propiedades y además aprovecharemos para la crema ese agua llena de vitaminas). Añadimos el calabacín, la cebolla y un poco de sal. Cocemos durante 15 minutos, con cazo casi tapado, removiendo de vez en cuando.
3. Crema de Calabaza: ponemos a calentar un cazo con 2 deditos de agua. Añadimos la calabaza, la patata, un poco de nuez moscada, curry y sal. Cocemos durante 15 minutos, con cazo casi tapado, removiendo de vez en cuando.
4. Mientras, en una sartén con un poco de AOVE, rehogamos el puerro (picado en juliana) durante 5-6 min. Y reservamos (lo usaremos para la calabaza).
5. Batimos bien la crema de calabacín, añadiéndole una pizca de pimienta. Reservamos.
6. A la calabaza y patata cocida, le añadimos el sofrito del puerro y batimos bien.
7. Ahora sólo queda verter las dos cremas en un bol/plato hondo, procurando que queden separadas en la parte superficial (en mi caso la crema de calabacín quedó más densa y pude hacer el efecto que veis). Para terminar le añadí semillas de chía y sésamo tostado en el momento de servir.

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