We all know the value, nutrients, and vitamins that vegetables contain. And if they're from the Mediterranean, all the better. The Mediterranean garden provides us with fantastic vegetables offering countless possibilities to unleash our culinary creativity.
For this spring, our catering recipe book suggests you try your hand at the renowned Roasted Peppers Salad Catalan. And how? By transforming the best vegetables of the season into a creamy main course.
A cream of roasted vegetables, where oven cooking steals the show from the technique, can be served as a first course and as a second course, between a salad and a fish or meat dish. The escalivada It is low in calories and has a high fiber content. Therefore, it aids digestion.
Oh! And it can be served hot, warm, or cold.
Will you try it?
Ingredients (6 people):
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1 eggplant
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1 black cap
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1 cebolla
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1 red pepper
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4 ripe tomatoes
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Extra virgin olive oil (half a glass)
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Vegetables soup (half a liter)
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200 ml cream
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Sal Island
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Pepper
Preparation:
Roast all the vegetables in the oven, after cleaning and drying them. Don't forget to drizzle with a generous amount of extra virgin olive oil. The oven temperature should be 165º and the tiempo Cooking time, 45 minutes.
Once the vegetable broth is made, reduce it slowly and add all the warm roasted vegetables. Season with salt and pepper. Then, blend everything and strain the vegetables and broth through a fine-mesh sieve. Add the cream and bring to a gentle boil.