Zucchini Puree

To prepare the zucchini puree, you will need water, cream, onion, carrot, garlic, zucchini, potatoes, clarified butter, salt, pepper, and herbs.

Peel the onion and garlic. Finely chop into arbitrary pieces, not too big. Add clarified butter to a skillet, heat it up, then add the onion and garlic. Fry for 2-3 minutes until soft.

Peel and rinse the carrot. Cut into cubes or semi-circles. Add to the skillet with the onion and garlic. Stir and fry for about five minutes over low heat.

Wash and slice the young small zucchinis into small slices. Place them in a suitable saucepan. Leave some zucchini aside for garnish.

Peel and wash the potatoes. Cut them into small pieces and add them to the zucchini.

Add the sautéed vegetables to a pot.

Add the spices specified in the recipe. By the way, you can get creative and choose spices according to your taste.

Add cream and boiling water to the pot, enough to slightly cover all the vegetables. You can use cream with a fat content of 10% or higher. Mix the contents of the pot and put it on the stove. Cook over low heat for 15-20 minutes after boiling.

To garnish, fry zucchini rings on a grill pan until golden brown.

When the vegetables become soft, add the chopped herbs and taste. Turn off the heat and let it steep for 10-15 minutes.

If there is too much liquid in the pot, drain a little and blend the remaining vegetables. Zucchini puree is ready.

Enjoy your meal!