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Squash and Carrot Velouté

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Cost per serving: 0,61 €
Energy: 234 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the squash into large cubes. Peel the carrots and cut them into thick slices. Cook everything in a pressure cooker for 15 minutes after the whistle.
  • 2.   While cooking, bring the milk (1 liter) to a boil with salt and nutmeg.
  • 3.   Then add the steamed vegetables and mash them with a fork.
  • 4.   Blend, then stir in the fresh cream.

Ingredients for servings

  • 1.5 kg of buttercup squash (fresh)
  • 1 kg of carrot
  • 1 liter of milk
  • 1 small cream
  • 1 teaspoon of nutmeg

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    234 kcal
    12 %
  • Fat
    6,14 g
    9 %
  • of which saturated
    4,14 g
    21 %
  • Carbohydrates
    26,22 g
    10 %
  • of which sugar
    17,93 g
    20 %
  • Protein
    7,38 g
    15 %
  • Fibers
    7,18 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference