Fish with saffron
by
131 recipes
Pumpkin velvet, corn, potatoes and paprika
ingredients
servings
2
Iodized salt
to taste
Vegetable broth
to taste
Spicy paprika
to taste
Onions
1 half
Extra virgin olive oil
1 spoon
Potatoes
200 grams
Pumpkin
200 grams
Canned sweet corn, without salt
100 grams
soups from Italy
Pumpkin velvet, corn, potatoes and paprika
Pumpkin velvet, corn, potatoes and paprika
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple and nutritious dish with pumpkin, corn and potatoes, suitable for both large and young
preparation
step 1
First, finely chopped the onion (white or golden) so I moistened it in a non-stick pot in which I slightly grew the egg oil, stewing with a couple of tablespoons of broth
step 2
In the meantime, I reduce the pumpkin and potatoes that have been previously blocked and peeled
step 3
Once the onion has become transparent, add the pumpkin and the potato, I tast it for about a minute, cover with the vegetable broth, put the lid and cure for about 10-15 minutes
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step 4
As soon as the potatoes appear soft add the corn, I go for another 5 minutes, then add the paprika to taste, salt and salt with the minipimer
step 5
Serve immediately my velvety pumpkin, potatoes, corn and paprika, enriched with fresh cheese, an egg yolk and homemade croutons
step 6
Enjoy your meal!
