Origine Aneto Blog
Here are 3 suggestions for cooking legume creams:
CREAM OF PARDINAN LENTILS WITH ONIONS, CARROTS, TOMATOES AND SESAMO TOAST.
400 g lentils, 750 ml vegetable broth, 1 julienne onion, 2 diced carrots, 1 diced tomato > 2 tablespoons sesame
Garlic and parsley
Fry the onion in a pan with a tablespoon of olive oil over low heat, add the carrot and tomato. A pinch of salt
We brown the sesame in a frying pan and set aside
Crush the lentils with the vegetables and the broth until you get a cream.
When ready to serve, add the sesame. p>
A BIT MEXICAN BEAN CREAM (based on El Comidista recipe)
400 g cooked red beans > 600 ml chicken broth
1 chopped onion
1 chopped carrot
1 chili pepper chopped
1/2 teaspoon cumin or less
1 avocado chopped
1 chopped tomato
Fry the onion, carrot, chilli and cumin in a saucepan with olive oil over medium heat until vegetables are tender.
Add beans and chicken broth (or cooking) and bring to a boil. Grind it carefully and correct the salt point. If it seems very dense, gradually add the broth until you reach the desired thickness.
Serve with avocado and tomato seasoned with lime juice, salt and a little olive oil. 'olive as an accompaniment.
AZUKIS CREAM WITH ONIONS, CARROTS AND TOMATOES.
400 g azukis
750 ml chicken broth
1 julienne onion
2 diced carrots
1 diced tomato
Garlic and parsley
Preparation: < br>
Sauté the onion in a pan with a tablespoon of olive oil over low heat, add the carrot and tomato with a pinch of salt
Mash with the azukis and broth until 'to get a cream.
We add garlic and parsley to taste.
You can find the natural Aneto broth here:
< a href = "https://www.laboutiquedespagne.ch/collections/produits-alimentaires/products/bouillon-de-legumes-1l"> https://www.laboutiquedespagne.ch/collections/produits-alimentaires/products/bouillon -of-vegetables-1l p>