Vegetable cous cous with fish balls
first courses from Italy
translated by Italian with
It started the pumpkin season and in my recipe it could not miss this recipe. It's simple, good, light and fabulous as comfort food when the cold is by the way ...
In a large pan, put the oil with chopped shallot and let it dry for a few minutes gently.
Meanwhile, clean the vegetables and cut them all in pieces. Put them all in the pot, add the thyme, the pepper and the salt.
With a ladle, turn the vegetables well to flavor for a couple of minutes. Then pour the water (or vegetable broth) until all the vegetables are covered.
Do not overdo it with water because otherwise it is likely that the cream will become too liquid and lose all the creaminess. If during cooking you see that it dries too much we are in time to add it later.
Let it bake in medium heat for about 20/30 minutes, until all the vegetables are beautiful soft.
With a diving mixer whisk everything very well and the cream is ready to be served.
If you use a whole pumpkin I recommend you do not throw the seeds that are inside. Just rinse them well and leave them in the sun to dry or in the oven at low temperature. Peel them and garnish the pot.
If you want a more creamy cream you can add a spoonful of grated cheese and serve with croutons.