Velvety light: three recipes – Italian Cuisine – Italian Cuisine

Velvety light: three recipes - Italian Cuisine


With our light velvet recipes you can bring cauliflower, tomatoes and Jerusalem artichokes to the table in a healthy, tasty and light way. We reveal our best tricks to change the face of the velvety at every dinner

You have not yet fallen in love with velvety? They are easy, inexpensive, cook practically alone and quickly (just cut the vegetables into small pieces) and therefore constitute a perfect save dinner. The velvets are based on vegetables and often also those who do not particularly like vegetables and vegetables (small children on appeal), with a few simple precautions are gluttonous and at the same time light. We offer you three recipes for some light velvety – of cauliflower, tomatoes and Jerusalem artichoke – to try as soon as possible.

Cauliflower cream: a great classic

Heat two tablespoons ofextra virgin olive oil in a saucepan. Add a leek thinly slice and brown it for a few minutes. Also join a cauliflower reduced in florets, 200 ml of water or vegetable broth, a pinch of salt and cook until the vegetables are cooked. Blend and adjust the density by adding more broth (or water) or by cooking the velvety more.
Serve with a drizzle of oil and freshly ground black pepper. To enrich the first of the three velvety light, add some Pine nuts or some strips of speck toasted in a non-stick pan; play with spices, turmeric and curry they divinely combine with cauliflower; replace the vegetable broth with del coconut milk to give an oriental touch to this great classic among the light velvety.

Light velvety: never thought of tomatoes?

To make the cream of tomatoes heat a spoonful of extra virgin olive oil in a pan and fry one onion minced, one carrot and two potatoes cut into chunks. Stir, blend with a cup of vegetable broth coffee (or plain water) and cook for 5-10 minutes. Add a liter of tomato sauce, season with salt and simmer for another 20 minutes before blending and serving.
And the whim without guilt? Add to the initial frying of the chili pepper and of paprika; garnish with a mix of sunflower and pumpkin seeds; a spoonful of robiola or stracchino or del pesto it will give a lot of taste with few calories.

Cream of Jerusalem artichoke, the queen of light velvety

The Jerusalem artichokes it's a tuber very similar to the potato in consistency, but not for nutritional contributions. Unlike potatoes, in fact, it is not a source of carbohydrates and has a decidedly lower calorie intake.
To prepare the Jerusalem artichoke cream, brown one shallot in a spoonful of extra virgin olive oil, add the Jerusalem artichokes and cover with broth or water. Cook for 20 minutes, adding water or broth if it should dry out too much. Blend and serve with a turn of oil and some croutons shorn in the oven. The Jerusalem artichoke velvety is excellent enriched with pumpkin or the sage. And to bring a single dish? Skewers of shrimp grilled and dinner served in no time.

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