Cauliflower and pumpkin cream with toasted hazelnuts
This cauliflower and pumpkin cream with toasted hazelnuts is a very tasty recipe, very nutritious and very easy to prepare.
It is a cream with a velvety texture and a mild flavor, with a sweet and subtly spicy point and the delicious toasted and aromatic touch of hazelnuts.
This cream is rich in carotenes , flavonoids , protein , fiber , alpha-lipoic acid , lycopene , coumarins , cysteine , allicin , arginine , terpenoids , phytosterols , omega 6 and omega 9 fatty acids; vitamins C , E , K and of group B ( B3 , B6 and B9 or folic acid ); sulfur , boron , calcium , copper , phosphorus , iron , magnesium , potassium and zinc .
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- Step 1Separate the flowers from the trunk of the cauliflower, remove the hard part and wash well. Put them in a drainer to remove excess water and set aside.
- Step 2Wash the pulp of the pumpkin, cut it into pieces and set aside.
- Step 3Remove the first layer of the leek and the green part, make some longitudinal cuts to eliminate the soil that it may have and wash it well. Then we cut it small and set aside.
- Step 4In a pot, put to heat the oil over medium heat and, when it is warm, add the leek and let it poach for 5 minutes.
- Step 5When the leek is poached, add the cauliflower and pumpkin and let sauté a couple of minutes. Then add the salt and pepper.
- Step 6Pour the water and let cook for 30 minutes. Meanwhile, put the hazelnuts in a mortar and crush them a little to chop them.
- Step 7After the cooking time, remove from the heat, blend everything well with the blender until obtaining a smooth purée, without pieces, and pass it through a conical strainer so that it is a fine cream without clumps.
- Step 8When the cream is ready, plate it, add a handful of crushed hazelnuts on top and serve.