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| ©2014 The Pink Macaroon. All rights reserved. |
Saying that I love this recipe is an under statement. I learned it from my mum, of course. It is a very healthy and tasty recipe. It is great for Summer as well as for the Winter. It can be served cold or warm. I personally enjoy it warm.
I hope you enjoy it as much as I do.
Bon Appetit!!!
xoxo
❤ Natalia ❤
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| ©2014 The Pink Macaroon. All rights reserved. |
♥ 6 Medium size Zucchinis
♥ 1 Medium size Onion
♥ 1 Leak
♥ 1 Green Pepper
♥ 2 Carrots
♥ 1 Small Potato
♥ 1 Garlic Clove
♥ 2 Tbsp. of Tomato Sauce
♥ 2 Cubes of Strong Cheese
♥ French bread
♥ Pinch of Salt
Special Equipment:
✿ Fagor Pressure cooker
I always do all the food preparation first. For this recipe I cut them in cubes, normally medium size, I don't bother with the "looking pretty" part because I am going to puree them after they are cooked.
The only vegetable that I peel is the potato, everything else I make sure I wash it thoroughly, and I start cutting/slicing into medium cubes/pieces.
With a spoon of olive oil I slightly caramelize the onions.
I add the zucchini, carrots, leak, green pepper, garlic, and the potato. I fill the pressure cooker with enough water to almost cover the vegetables. I close the pressure cooker, and set it in number two. Once it starts steaming I leave it for seven minutes.
While the vegetables are cooking. I fry the French bread in olive oil until they are golden brown. I use some kitchen paper towels to absorb the excess.
Once the seven minutes have passed, and the pressure cooker is safe to be opened. I check the amount of water left. If by any chance I realize there is too much water. Then I remove some of it (I don't like my puree to end up like soup).
I put the cheese and two tbsp. of tomato sauce. I normally use a slice of Swiss Cheese, however if I don't have it. I would use Manchego Cheese, and I mix it well with the vegetables.
I put the cooked vegetables in the blender, and I add the pinch of salt. I puree it.
Now.. The Zucchini Puree is ready to serve with some of the fried French bread.
♥ 1 Leak
♥ 1 Green Pepper
♥ 2 Carrots
♥ 1 Small Potato
♥ 1 Garlic Clove
♥ 2 Tbsp. of Tomato Sauce
♥ 2 Cubes of Strong Cheese
♥ French bread
♥ Pinch of Salt
Special Equipment:
✿ Fagor Pressure cooker
 |
| ©2014 The Pink Macaroon. All rights reserved. |
I always do all the food preparation first. For this recipe I cut them in cubes, normally medium size, I don't bother with the "looking pretty" part because I am going to puree them after they are cooked.
The only vegetable that I peel is the potato, everything else I make sure I wash it thoroughly, and I start cutting/slicing into medium cubes/pieces.
 |
| ©2014 The Pink Macaroon. All rights reserved. |
With a spoon of olive oil I slightly caramelize the onions.
 |
| ©2014 The Pink Macaroon. All rights reserved |
I add the zucchini, carrots, leak, green pepper, garlic, and the potato. I fill the pressure cooker with enough water to almost cover the vegetables. I close the pressure cooker, and set it in number two. Once it starts steaming I leave it for seven minutes.
 |
| ©2014 The Pink Macaroon. All rights reserved. |
While the vegetables are cooking. I fry the French bread in olive oil until they are golden brown. I use some kitchen paper towels to absorb the excess.
 |
| ©2014 The Pink Macaroon. All rights reserved. |
I put the cheese and two tbsp. of tomato sauce. I normally use a slice of Swiss Cheese, however if I don't have it. I would use Manchego Cheese, and I mix it well with the vegetables.
 |
| ©2014 The Pink Macaroon. All rights reserved. |
I put the cooked vegetables in the blender, and I add the pinch of salt. I puree it.
|
| ©2014 The Pink Macaroon. All rights reserved. |
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