Carabasso cream is a classic Mediterranean recipe, perfect as a starter or side dish. This cream, also known as zucchini cream, stands out for its silky texture and mild flavor, ideal for the whole family, including children. Its origins lie in home cooking, where seasonal ingredients are used to create comforting and nutritious dishes.
This version, which includes spring onion, cheese spreads, and cream, elevates the traditional recipe with a creamy and slightly milky touch that is delightful. The preparation is very simple: zucchini and onion are cooked in vegetable broth, blended, and enriched with cheese spreads and cream. The result is a balanced cream with a fresh note that is enhanced with a drizzle of olive oil and freshly ground black pepper when serving.
It is an excellent option for light dinners, for using up ripe zucchinis, or even for serving at special dinners. You can adapt it by adding other vegetables like potato or leek, or adjust the amount of broth to achieve a thicker or thinner texture to your liking. Without a doubt, this recipe will become a staple in your repertoire.
Prep
10 min
Cook
20 min
Servings
4
Put broth to heat
Pelar carbassons, cover for meitat and carve
Carve the big bait
Add to the heat, salt or cover for 20 minutes
Remove 90% liquid and grind
Add formatge or cream of milk and grind
Serve with Raig d'Oli i Pebre
