Autumn vegetable cream
We present you a seasonal spoon dish: our autumn vegetable cream with shavings of Iberian ham.
INGREDIENTS
FOR 4 PEOPLE
TOTAL TIME: 30 min
- 1 small zucchini
- 1 small sweet potato
- 1 leek
- 1 piece of pumpkin
- 1 carrot
- Half an onion
- 1 teaspoon cream cheese
- 1 Iberian ham shavings from Enrique Tomás
- Salt, pepper, and sesame seeds
- Extra Virgin Olive Oil
- Nutmeg
PREPARATION
1. First, wash the vegetables thoroughly and cut them into small pieces. For the onion and leek, it's better to cut them into julienne strips.
2. In a pan, sauté the onion and leek over low heat until they are translucent. Add the rest of the vegetables and sauté them for two minutes.
3. Add water and a splash of heavy cream, and let the vegetables simmer over low heat until they are tender. Season to taste with salt and add a touch of nutmeg.
4. When the vegetables are well cooked , add a tablespoon of cream cheese to the mixture and blend everything to achieve the creamy texture you desire.
Tip: If it's too thin, you can reduce the water percentage in a pot on the stove, and if it's too thick, you can adjust it by adding water and salt as needed.
5. When it's to your liking, serve it in a bowl and drizzle with olive oil, pepper, sesame seeds, and our personal touch: a handful of Iberian ham shavings from Enrique Tomás. It will add that intense and personal touch to the recipe!
