Antioxidant cream recipe
Today we bring you a recipe for an antioxidant cream where the pumpkin flavour is totally predominant, with a sweet touch provided by the sweet potato.
This dish is also a good source of antioxidant vitamins that boost our defences, helping us to maintain a good state of health.
Where today 3 very important and beneficial ingredients predominate: pumpkin, sweet potato and curcuma.
If we want our recipe to be vegan, we can opt for vegetable broth, and also replace the milk with our favourite vegetable drink; rice, oat, almond, etcetera.
We can present our cream with croutons, a drizzle of olive oil, freshly ground pepper and turmeric on top.
We mount the blade accessory on our Küken robot.
Add 100 g onion and 250 g carrot, peeled and chopped.
Chop for 1 minute at speed 5.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
We replace the blade accessory with the extraction accessory.
Add 60 ml of olive oil and season to taste.
Cook for 12 minutes at 120ºC and speed 1.
Add 500 g of pumpkin and 250 g of sweet potato, all peeled and in small pieces.
Cook for 10 minutes at 110ºC and speed 2.
Add 750 ml of stock through the filling hole without opening the lid.
Cook for 15 minutes at 110ºC and speed 1.
We replace the extraction accessory with the blade accessory.
Add 200 ml of milk and 5 g of turmeric.
We grind for 30 seconds at speed 6.
Taste the cream and adjust the salt and pepper if necessary.
We grind for 30 seconds at speed 6.
OUR ANTIOXIDANT CREAM IS READY TO USE!
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