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Spring Velvet

ingredients

servings

2

Water

1 fl oz

Turmeric

1/2 teaspoon

Iodized salt

1 pinch

Tropea onion

1 unit

Potatoes

1 unit

Courgette

2 unit

Peas

150 oz

first courses from Italy

Spring Velvet

Spring Velvet

vegan high in fiber source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spring Velvet

It's spring! Nature offers a variety of delicious vegetables and fresh legumes. And it is just two of them that today's recipe starts. Ready to turn on the stove?

Spring Velvet step 1

step 1

Wash the zucchini, peel the potato and cut it into pieces. Rinse the spring onion, if you have decided to use it, and cut it into small pieces.

Spring Velvet step 2

step 2

In a pan, place two or three tablespoons of Evo oil and the spring onion. Let it garnish for a couple of minutes, then add the curcuma and cook for an additional minute.

Spring Velvet step 3

step 3

Pour the vegetables into the pan and let them brown for a few minutes, so that they are colored with turmeric, then add the water.

Spring Velvet step 4

step 4

Slices according to your taste and let it cook with lid, medium heat, for about half an hour or until the vegetables are cooked and the water is almost completely absorbed.

Spring Velvet step 5

step 5

Let the vegetables ripen and chop them with the dough mixer to reduce them to puree. If you want to warm it up. Serve with raw oil and toasted seeds.

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