Crema de col kale con puré de calabaza y patata sin sofrito

Hey everyone, it is Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Crema de col kale con puré de calabaza y patata sin sofrito. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Crema de col kale con puré de calabaza y patata sin sofrito is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Crema de col kale con puré de calabaza y patata sin sofrito using 14 ingredients and 10 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Crema de col kale con puré de calabaza y patata sin sofrito:

1. 400 gr. col kale cortada en juliana con el tronco de las hojas
2. 2 calabacín con la piel cortado en dados
3. 1 cebolla pelada picada
4. 200 gr. pulpa de calabaza cortada en dados
5. 300 gr. patatas peladas cortadas en dados
6. 1 puerro troceado por separado la parte blanco y verde
7. 6 ramilletes perejil fresco cortado grande
8. aceite de oliva virgen extra
9. 1 pizca ajo molido
10. 1 pizca nuez moscada molida
11. 1 pizca canela molida
12. 1 pizca pimienta blanca molida
13. 50 gr. mantequilla o margarina vegetal
14. sal marina iodada fina

Steps to make to make Crema de col kale con puré de calabaza y patata sin sofrito

1. Cocer por separado las verduras.
2. En una cazuela, colocar la col kale, la parte verde del puerro, el perejil, el calabacín con la cebolla. Espolvorear una pizca de sal marina iodada y cubrir con agua. Colocar la cazuela sobre fuego. Cuando empieza hervir, bajar el fuego y tapar. Deja cocer 20 minutos.
3. En un caso, colocar las patatas y el puerro, espolvorear una pizca de sal y cubre con agua. Colocar el caso sobre fuego. Cuando empieza hervir, bajar el fuego y tapar. Dejar cocer 15 minutos.
4. En otro caso, colocar la calabaza, espolvorear una pizca de sal y cubre con agua. Colocar el caso sobre fuego. Cuando empieza hervir, tapa y deja cocer 5 minutos.
5. Apartar la cazuela y los dos casos del fuego, escurrido el tiempo de cocción.
6. Escurre el caldo de cocción de la col kale y reserva. Tritura con un brazo batidor, hasta obtener una crema fina. Agregar la mantequilla y rectifique de sal. Volver a triturar un poco más. Adelgaza con agua de cocción para obtener una crema fluida. Pasar la crema por un colador para eliminar los hilos del tronco de las hojas de col kale.
7. Escurrir el agua de cocción de las patatas y reservar. Aplastar hasta obtener un puré. Agregar 2 cucharadas aceite de oliva virgen extra y pimienta blanca molida. Mezcla con una varilla y rectifique de sal.
8. Por último, escurrir el caldo de calabaza y triturar la pulpa. Aromatiza con canela y nuez moscada. No hace falta añadir el agua de cocción.
9. Ahora es el momento de montar el plato.
10. Vierte la crema de col kale en 4 platos hondos. Por medio reparte el puré de patata y por último el puré de calabaza. Decora al gusto y sirve.

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