I love vegan flavors and recipes, don't you?. This cream of chestnuts and sweet potatoes couldn't be more in season, and it's very easy to make and has a flavor that you are going to love. Here goes the recipe!
-500 g of chestnuts
-500 g of sweet potatoes
-500 ml of vegetable stock
-100 g of mushrooms
-Extra virgin olive oil
To make this cream of chestnuts and sweet potatoes, the first thing we will do is peel the chestnuts. We remove the thickest part of the skin, and we leave the inside part of the skin that is finer, but we will remove it after cooking it because it will be easier then. Once peeled, cook them for about 30-40 minutes.
Next, we are going to peel the sweet potato. We cut into large cubes and cook in water for about 20-30 minutes. Drain the chestnuts, leave them to cool, and remove the skin that remains. Drain the cooked sweet potato as well and place in the blender along with the vegetable stock. If you do not have a blender, you can also use an arm or a potato masher.
Once the cream is smooth and fine, add a little salt and pepper and a stream of olive oil.
To accompany the cream I have made some sautéed mushrooms. Cut them into small pieces and put in a pan with one tablespoon of olive oil and a bit of salt and garlic powder. Leave until they brown.
Now only plating remains. I have put a base of cream and a handful of mushrooms and a bit of parsley. You can also add a trickle of oil.
¡What a good use of the cream of chestnuts and sweet potato!
- Photo Credit: Ni mata ni engorda Flickr Creative Commons 2.0