Zucchini puree

Dishes made from seasonal vegetables are always a big hit on the table. Delicious, nutritious, dietary, yet hearty zucchini puree will be liked by both adults and children.

Ingredients can vary depending on family preferences, but for little ones, garlic and spices should be excluded, while various experiments are allowed for the adult portion. The main part of the puree should consist of young zucchinis.

Yield: 4 servings (2-liter pot).

Cooking time: 30 minutes.

Caloric content: 74 kcal per 100 grams of the dish.

Ingredients

• milk zucchinis - 600 g;
• cream 10% - 60 ml;
• white onion 90 g;
• juicy carrot - 120 g;
• garlic - 1 large clove;
• potato - 120 g;
• olive oil - 30 ml;
• butter 82% - 15 g;
• salt, pepper - to taste.

Preparation

1. Prepare the list of ingredients for making zucchini puree. You can use cream of any fat content - the higher the fat percentage, the heartier the puree will be. The potato can be excluded from the list, but it gives a denser structure to the finished dish, while the carrot adds sweetness and a beautiful color. Water is absolutely unnecessary here - zucchinis will release their juice, and there will be enough moisture.

2. First, prepare all the vegetables. Dice the onion, and slice the garlic.

3. Cut the carrot into medium strips.

4. Among all the ingredients, the potato takes the longest to cook, so cut it into small cubes.

5. Chop the zucchinis a bit coarser, leaving the tender skin on. Cut a small part of the fruit into rounds - they will be useful for decorating the puree.

6. Place a pot on medium heat. Pour in the olive oil and add a piece of butter.

7. Sauté the onion with garlic for a minute and a half.

8. Add the carrot and sauté for another 2 minutes.

9. Now you can add the potato.

10. And immediately - the zucchinis. It seems that there is no more room in the pot, but during cooking, the zucchinis will significantly reduce in volume.

11. Salt and pepper the vegetables.

12. Immediately pour in the cream.

13. Cover the mixture with a lid and simmer on low heat for 15-20 minutes after it comes to a boil. During this time, you can fry the zucchini rounds that were set aside for decoration.

14. The finished vegetables are very soft and easily yield to pressure.

15. Puree the mixture with a blender until smooth, literally silky. During the process, carefully watch that the blades do not rise above the level of the vegetables, as flying hot splashes will not only dirty the kitchen but may also cause burns. Finally, check the finished puree for salt, add more if necessary, and return it to the stove. Bring the mixture to a boil while stirring continuously and turn off the heat.

16. After the zucchini puree has rested under the lid for a couple of minutes after turning off the stove, it can be served in plates. A few grilled vegetable rounds will decorate the dish. It can be served with croutons or fresh bread, either alone or paired with meat, sausages, or mushrooms.

Give it a try, enjoy your meal!