Crema de calabaza Hokkaido y cebolla blanca a las hierbas

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Crema de calabaza Hokkaido y cebolla blanca a las hierbas. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crema de calabaza Hokkaido y cebolla blanca a las hierbas, 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 Crema de calabaza Hokkaido y cebolla blanca a las hierbas 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 Crema de calabaza Hokkaido y cebolla blanca a las hierbas 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 Crema de calabaza Hokkaido y cebolla blanca a las hierbas estimated approx 40 minutos.

To begin with this particular recipe, we must prepare a few components. You can cook Crema de calabaza Hokkaido y cebolla blanca a las hierbas using 11 ingredients and 3 steps. Here is how you cook that.

En esta crema utilicé una calabaza de la que podemos utilizar también su maravillosa cáscara, que es muy fina y tiene un color y un sabor muy especial y delicada. Contiene carotenos y vitamina C.
Eso sí, me aseguré que provengan de cultivos biológicos.

Ingredients and spices that need to be Prepare to make Crema de calabaza Hokkaido y cebolla blanca a las hierbas:

1. 500 grs calabaza Hokkaido
2. 2 cebolletas
3. 1 hoja laurel
4. 3 cucharadas nata ligth
5. 3 cucharadas leche evaporada
6. 2 cucharadas aceite de oliva virgen
7. Tamari (salsa pura de soja)
8. 1 cucharadita orégano
9. Comino molido
10. 5 bayas Sal y pimienta
11. Sésamo tostado

Instructions to make to make Crema de calabaza Hokkaido y cebolla blanca a las hierbas

1. Lavar la calabaza, quitar las semillas (yo las guardo para sembrar) y las hilachas. Dejar la cáscara y trocear. Pelar y trocear las cebolletas y poner todo en una olla con el aceite. Rehogar durante 4´.
2. Cubrir con agua caliente e incorporar el orégano y el laurel. Cocer 20´ a fuego bajo. Colar y triturar. Si quedara muy espeso agregar caldo de su cocción hasta tener la textura de una crema.
3. Condimentar con pimienta molida, comino a gusto y un chorretón de salsa de soja. Rectificar de sal si fuese necesario, pero tener en cuenta que el tamari es salado. Mezclar la nata con la leche y servir la crema bien caliente con la nata y sésamo.

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