In autumn you can not miss the pumpkin cream, a star dish that will give color to your daily menu and, undoubtedly, very good results.
TOTAL TIME: 40 min
- 300 g pumpkin
- 60 g carrot
- 4 slices jamon iberico bellota
- olive oil
2. Prepare your mixed vegetables for stir-frying. In a casserole dish, cover the bottom with virgin olive oil, put over medium heat and add the onion with a little salt and ground black pepper to taste.
Fry until the onion is transparent and then add the carrot and the pumpkin and fry for 2 minutes. Add just enough water to cover the pumpkin and carrot and cook over medium heat for 20-30 minutes until you try them soft.
3. When we have them ready and golden brown, we can grind them in the blender that we have at home.
4. Finally, when they are well mashed, plate them and add the Jamon bellota on top.