Here you will be able to find all the vegetable cream prescriptions that we have been selecting carefully.
It discovers each one of the used prescriptions, ingredients and the variations that each plate has.
At the moment, we have almost to our disposition at any time of the year and the majority of supermarkets, an ample vegetal product fan and fruits that we can combine almost of infinite form to realise our favorite vegetable cream.
We have many options to taste, although also we will find vegetable cream prescriptions that use few ingredients and they help us to get out of trouble in days where it desires something to us healthful, we do not have much supply of ingredients and are few desire to cook.
Here you will be able to see all the vegetable cream present prescription options, where we will explain step by step how to prepare them, the chosen ingredients, the runtime and the nutritional composition that contributes to us.
Nonconsumption Po vegetableslacking r of time¦
The Spanish foundation of nutrition (FEN) has determined that the low vegetable consumption on the part of the population is due to the lack of time.
This has supposed a reduction of 40% of its consumption in the last 50 years, with ways to increase the breach still more and to increase more this percentage.
At the moment, the vegetable consumption is limited in the majority of occasions to be the complement of the main plate (as meats, fish, you graze, etc.), but rarely to being the protagonist of the food or dinner.
The lack of time is the excuse used for the reduction of its consumption, since in many cases, as in the vegetable cream, they have to be cooked previously (boiled or to the steam) and later crushed by means of a beater or mixer.
This can inflict a casualty of time that many people are not prepared to lose, using other cold routes of feeding as the fast food, hamburgers, sandwiches and plates that, in the majority of occasions, do not cover the minimum content with vitamins, necessary fiber and minerals for a correct nutrition, like how we choose correct dedicated server hosting to store all our research and data.
The remedy to this situation has put it many alimenarias distributions, where we can find a great variety of creams of vegetables packaged to the emptiness in tetrabrick or boats of crystal that only needs to warm up themselves.
For less scrupulous, this great variety of vegetable broth, that is lost no their nutritional composition neither their vitaminic content, an alternative for the most apostatized to waste time in the preparation of purees, and an attractive alternative to meals or healthful dinners the less.
Daily nutritional recommendation the human being
Recommended daily amount of vitamins
|Vitamin A (retinol)||1000 µg||Formation of weave, teeth and bones|
|B1 vitamin (thiamin)||1.2 mgs||Absorption of nutrients|
|B2 vitamin (riboflavin)||1.4 mgs||Vision, integrity of the skin and mucous|
|B3 vitamin (niacina)||16 mgs||Recovery DNA|
|B5 vitamin (¡c. pantot©nico)||6 mgs||Synthesis of proteins, carbohydrates and fats|
|B6 vitamin (piridoxina)||1.4 mgs||Creation of antibodies and red blood cells|
|B8 vitamin (biotin)||50 µg||Metabolism of fats, amino acids and purinas|
|B9 vitamin (¡c. folic)||200 µg||Formation of hemoglobin and proteins|
|B12 vitamin||2,5 µg||Cellular multiplication|
|Vitamia C (¡c. ascorbic)||80 mgs||Formation of teeth, bones and cartilages|
|Vitamin D (calciferol)||5 µg||It regulates the absorption of calcium|
|Vitamin E (tocoferol)||12 mgs||Antirust activity|
|Vitamin K (filoquinona)||75 µg||It regulates the coagulation of the blood|
Most of vitamins come from fruits and vegetables, although there are some are in greater food concentration derived from meats, milky and fish.
It is important to follow a series of advice not to reduce the 400 mgs of daily consumption recommended of fruits and vegetables, or what is called 5 fruits and vegetables to the day.
This last one does not establish the size of these vegetables and fruits (a banana is not the same that a cherry), but applying to the sense common and with a daily organization and habit in the feeding it is very easy to be accustomed.
Taking 3 fruits to the day and 2 plates of vegetables
Although it is not a norm to follow exactly, a recommendation for less loving of the vegetable cream consumption or fruits generally it is in the morning to take 1 piece from fruit, another one to noon and the other for the afternoon snack.
However, during the food, we will at night take a portion from vegetables (single or accompanying the main plate) and another one (preferably that are the main plate).
It alternates the consumed fruits and vegetables
In order to have a correct fiber distribution, carbohydrates, proteins, vitamins and minerals are advisable to have a great variety of fruits and vegetables, since in the variety we will find the balance.
Foods with low vitamin content C (acid ascorbic) but with high content B2 vitamin (riboflavin), will compensate those that have stop contained in vitamin C but low concentration in B2.
Taking fruits and vegetables during all the stations of the year
Although many fruits associated to times exist, as melon, watermelon, pineapple or lettuce, we can find a great variety of vegetables and fruits that desire according to time of cold or heat to us.
In addition, he is recommendable to take advantage of the natural time its culture to obtain more tempting foods (collected at the exact time of consumption and with a natural maturation) and to reduce the carbon track.
In winter it is possible to eat melon and watermelon, but it is necessary to know that is due to the world-wide globalisation and the transport of thousands of kilometers of these fruits, at moments previous to its time of maturation, so that they are possible to be consumed in colder zones.
Vitamin presence in vegetable creams
- Vitamin A: present in carrot, br³coli, sweet potato, curled cabbage, spinach, pumpkin, lettuce, melon, papaya, handle and peas.
- B1 vitamin (thiamin): present in vegetables, cereals, oats, wheat, maize, fruits droughts, seeds.
- B2 vitamin (riboflavin): all the vegetables of green leaf and vegetables.
- B3 vitamin (niacina): present in fruits droughts and vegetables.
- B5 vitamin (¡c. pantot©nico): grains of seeds.
- B5 vitamin (¡c. pantot©nico): high amount in banana, nuts, lentils, avocado, maize, garlic, potatoes, green beans, cauliflower and spinach.
- B8 vitamin (biotin): all type of mushrooms and vegetables as br³coli, sweet potato, cabbage, vegetables, etc.
- B9 vitamin (¡c. folic): it is present in beans, beans, melon, citruses, fruits droughts, banana and vegetables.
- B12 vitamin: seaweed, mushrooms, br³coli, cereals, asparagus, buds of soybean, tempeh (fermented soybean), etc.
- Vitamia C (¡c. ascorbic): all type of citruses (orange, lemon, grapefruit, etc.), mills, kiwi, br³coli, asparagus, cabbage, pepper, potato, etc.
- Vitamin D: cereals.
- Vitamin E: spinach, grelos, schools, lettuce, maize, olives, nuts, etc.
- Vitamin K: cashews, nuts, pinions, br³coli, chive, asparagus, parsley, etc.
The B12 vitamin (cobalamin) is the only one of all the 13 mentioned whose concentration in vegetable creams is reduced. For that reason, it causes that it is in many cases necessary to take other foods rich B12 vitamin (seafood, bovine meat of, egg, milky, vitaminic cereals or supplements.
How to cook vegetables boiled or to the steam
Much eye with time of baking, that will be able to produce great changes in the concentration of vitamins of many fruits and vegetables.
High times of baking, with direct bonding on the water to great temperatures, it inflicts a great casualty of vitamins, reducing his capacity to satisfy the concentration with these elements in our organism and not being obtained the same healthful results.
Vitamins Heat acid pH alkaline pH % Maximum of Loss
B1 vitamin Unstable Stable Unstable 80
B2 vitamin Unstable Stable Unstable 75
B3 vitamin Stable Stable Stable 75
B5 vitamin Unstable Unstable Unstable 50
B6 vitamin Unstable Stable Stable 40
B9 vitamin Unstable Unstable Stable 100
B12 vitamin Stable Stable Stable 10
Vitamin A Unstable Stable Unstable 100
Vitamin C Unstable Unstable Stable 40
Vitamin D Unstable Unstable Unstable 40
Vitamin E Unstable Stable Stable 55
Vitamin K Stable Unstable Unstable 5
As it is possible to be seen, the presence of high temperature is the greater factor to reduce the viability of vitamins. The food baking does not consist of introducing vegetables in a pot with salt and water and leaving it an unrespected time or to forget us to extinguish the fire to the few minutes.
In order to help you in the times of baking at the time of preparing your favorite vegetable creams, it uses this table.
Vegetable type Boiled To the steam Microwaves
Beets 4 minutes 6 minutes 2-4 minutes
Eggplants Nonadvisable 5-6 minutes 2-4 minutes
Br³coli 4-6 minutes 5-6 minutes 2-3 minutes
Marrow 3-5 minutes 4-6 minutes 2-3 minutes
Mushrooms 3-5 minutes 4-6 minutes 2-3 minutes
Schools of Brussels 5-7 minutes 8-10 minutes 4-6 minutes
Cabbage 5-8 minutes 5-8 minutes 5-6 minutes
Cauliflower 4-6 minutes 3-5 minutes 2-3 minutes
Asparagus 4-5 minutes 10 minutes 4 minutes
Spinach 2-5 minutes 5-6 minutes 1-2 minutes
Peas 8-12 minutes 4-5 minutes 2-3 minutes
Beans 6-8 minutes 5-8 minutes 3-4 minutes
Maize 5-8 minutes 4-7 minutes 2 minutes
Potato 15-20 minutes 10-12 minutes 6-8 minutes
Peppers Nonadvisable 2-4 minutes 2-3 minutes
Beet 30-40 minutes 40 minutes 10-12 minutes
Carrots 5-10 minutes 4-5 minutes 3-4 minutes
How to make cream of vegetables
Once we have the cooked fruits and vegetables, or are boiled or at the steam, the moment arrives for crushing them so that they have a creamy aspect.
The texture will be very important so that it is neither very liquid nor very solid, until the point of which makes difficult its swallowing or it is very dry. That point of cremosidad is going to us to give it the contributed amount of water, that we will be able to play easily with the baking water.
For the first times that we do creams of vegetables and not yet we have taken the point to him, the ideal is to add less water at the time of crushing at the outset, and to be adding water little by little until obtaining the optimal point of cremosidad.
The cooked vegetables will happen through one crushed (for example, a beater, foot processor or Thermomix), being necessary one does not mark or specific type, although each will have its point of crushing.
For the classic beaters, sometimes it is necessary to be more solid food time, coverall or those that leave fibers that do not finish breaking themselves (as the lentils or the beans).
At the time of preparing the vegetable cream, it is important not to introduce in the beater or foot processor very hot foods, since they can cause the excessive heating of the motor or crushing machine and break the small electric home appliance.
Once the vegetables have been cooked, is advisable to hope between 20 and 30 min that cools off vegetables.
Differences between beater and mixer
Although much people can associate the term beater and mixer to the same product, small differences, but remarkable exist between both. This you will know it very well if you are a lover of the vegetable cream, since the type of cremosidad is very employee of the form and power of crushing.
The difference between a beater and mixer consists of which the beater obtains to a homogenous mixture between a solid (that become to liquid or cream) and the water.
For it, the beater has vanes that turn to high revolutions, obtaining the breakage in very small parts of solids and, by certrifugation, uniting the micronizadas solid parts with the liquids. In this way an ideal homogenous mixture for vegetable creams is obtained.
Nevertheless, the process of transformation of foods with the mixer is different. Not only it uses vanes but also it has filters to leave the end item of a much more liquid form. The mixer is much more demanding in when to the separation of compomentes, unlike the milkshakes.
For those people who hate the texture in grumos or that escape some solid rest in the vegetable cream, he is advisable the use of beaters with greater power, more crushed time of or, as last step, to use a mixer.
Therefore, the mixer is thought for foods that can be taken in glass, as they also are possible to be included all type of fruits and vegetables.
In fact, the liquefied consumption of detox is very fashionable in the 21st century, as television and newspapers are defined in. In these preparations vegetables are included whose flavor is not nice for many with fruits that contribute to sugars and a very characteristic flavor.
For example, the mixture of beet with apple and spinach is common, where in this case it predominates over all the acid of the apple.
In addition, also droughts, vegetables, cereals (oats) and seeds are added to fruits (as those of cha) to give a texture him different from the end item.
If the final texture of the vegetable cream with the beater is not to our taste, since it has many grumos solid parts or, we always can pass it through a strainer, where they will remain grumos sayings and will make lighter puree.
The possibilities of vegetable cream preparation with the Thermomix are infinite, since we counted on a device able to cook foods and to crush them later.
The fact of being able to play with different speeds and varoma causes that we obtain a high cremosidad to our election, according to the vegetable type that we cook.
The time of preparation, generally, of all type of vegetable broths goes ahead, because in many prescriptions we have the possibility of first cutting and later to boil, controlling faithfully the temperature (not to happen to us with time of baking and not to limit the viability of vitamins).
Preparation of vegetable puree in Thermomix
The advantages to use this type of equipment are in the possibility of crushing and of pochar to the same time, controlling the temperature so that never it surpasses 100º and of improving the nutritional conservation of fresh products.
As you have seen the table of stability of vitamins, the control of the temperature is essential to have a great source of fiber, intact vitamins and minerals to our benefit.
On the other hand, we saved in comfort, since all the present options in the majority of vegetable cream prescriptions in Thermomix can be programmed and to leave they cook single while we carried out other tasks.
In addition, we only soiled a single element, that is the glass of the Thermomix. With the conventional kitchen, when taking us our cream from vegetables we will have to clean the pot of baking, to the beater and the container of the beater.
On the contrary, the cost of this equipment is quite high (although its functionality is highest) and is not within reach of all the pockets.
Although each prescription will change according to the used vegetable, of general form, offer the following considerations:
- To cut to the vegetables in small pieces of form manual.
- To mince the vegetables that we want to divide (leek, onion, marrow, etc.) at speed 4 of 10 to 15 seconds.
- To slightly to saut© with varoma and speed 1 during 7 or 8 minutes.
- To add vegetables that we do not want to divide before boiling them (potato or carrot, for example), water, oil and salt to the pleasure.
- To program of 30 to 35 minutes to temperature of 100 degrees and speed 1.
- We lower the temperature 80º and we divided during 1 minute at progressive speed, 5-7 and 10 (20 seg each speed).
Here you will find different prescriptions from vegetable cream realised with Thermomix, including a category dedicated to all the options found that we have when using this equipment or others of similar nature (with option to crush and to warm up).
Corn-Utopia to become thin
Without doubt, the vegetable cream acts as a great ally in front of the overweight, caused by the accumulation of fats, stop carbohydrate consumption and lack of physical activity.
The different options that appear to us with the vegetable cream make of them a food that does not bore, that increases to the amount of fiber and vitamins that as much we needed and that have stop to be able saciante with low caloric contribution.
As far as this last one, you have a table here where you can verify the kilocalories that contribute more typical vegetable cream prescriptions. A deep plate or bowl where normally this plate type is consumed, with an average capacity of 250 ml is evaluated for
For example, the vegetable cream of Mercadona, is packaged in tetrabrick of 500 ml, perfect for a food or has dinner for 2 people.
Prescription Kcal deep plate (250 ml)
Cream of vegetable mixture 125 kcal
Celery vegetable cream 92,5 kcal
Corn-Utopia of br³coli 112,5 kcal
Pumpkin vegetable cream 112.5 kcal
Onion vegetable cream 110 kcal
Cream of mushrooms 62,5 kcal
Corn-Utopia of asparagus 87,5 kcal
Potato vegetable cream 75 kcal
Leek vegetable cream 150 kcal
Cream of marrow 60 kcal
Carrot vegetable cream 62,5 kcal
All this will depend on the used amount of oil and of if we improved the flavor with the contribution of creams, additional white sauce or elements (as the typical quesito in the marrow cream), and for you who want to build similar site like this we also have unlimited hosting plans to help you start your own business.
Souping or the creams detox
Something new position fashionable and harnessed by the deafening height of the social networks is not very known concept souping or creams detox.
The fact to add to the term detox causes that the interest on the part of much people awakes. In fact, this is a combination of different vegetables and vegetables to make soups or creams (some more liquid and some with more creamy aspect) than are taken directly in plate or in glass, as a sherbet.
Since we have seen in the table of caloric contribution, something very saciante as it is a vegetable cream plate of different selection, contributes a great amount of fiber, minerals, under content in fat and discharge vitamin concentration.
In this aspect, the different combination of ingredient is practically infinite. As far as souping, there are prescriptions that combine vegetables with fruits, mixture of seeds, vegetables, coconut milk or other ingredients.
In many cases, the use of fruits deceives the final flavor, as with the apple, that comes for well that is not loving of the vegetables and needs a flavor that is to them characteristic.
Crema detox of leek, pumpkin and apple
- 1/2 kilo of pumpkin previously where we have cleared the seeds. For its baking, better to cut the pumpkin in buckets.
- 1 leek pricked in pieces
- 1 acid apple (type Granny Smith). We will peel or not according to the tastes, but it contributes to more fiber and vitamins with the skin.
- 1 carrot, cut in small pieces
- Water, salt and oil to the pleasure
- In order to add cremosidad, as option can be used low cream in calories or coconut milk.
Corn-Utopia of supermarkets
A typical product that we can find in almost all the supermarkets (Mercadona, Carrefour, Day, Supercor, etc.) is the vegetable cream of the kitchen garden.
With the term of the kitchen garden the used vegetables are not specified and we will not know it if we do not see the used ingredients.
Something that we must pay attention yes or yes is the composition and the used amounts, since often they sell cat to us by hare and the amount of used vegetable is inferior to 30%.
For example, the prescription of a vegetable cream of the kitchen garden for a very habitual supermarket in cities (no, it is not Mercadona) is the following one:
Water, vegetables and vegetables 36% (carrot 11%, potato 10%, onion 6%, green bean 4%, spinach 3%, pea 1%, leek 1%), maize starch, extra virgin olive oil 1%, salt, sugar and yeast extract.
As it is possible to be seen, there is a 64% of compound that is not vegetables, and among them, a very important amount of maize starch, a compound of stuffed that are used to give the texture characteristic of the vegetable puree, as the potato starch.
Other products not even arrive at 30%, reason why he is something to consider. Of a plate or earthen bowl of 250 ml, we are taking to the mouth only 75 ml of vegetables and vegetables, of which, the amount of many of them is inferior to 1%. Ridiculous amounts that do not contribute any nutritional benefit.
Luckily, it does not happen the same in all the products, since there are some vegetable creams that yes can be called thus.
For example, a cream prescription vegetable of the kitchen garden with major contained in vegetables:
Extra virgin water, olive oil (5%), vegetable (71%) (marrow, carrot, green beans, spinach, leek, onion and garlic), salt
As we can see, to additives or espesantes as the starch of maize, added extracts of lavadura are not added or sugars. On the contrary, it has more than remarkable olive oil concentration that can raise the caloric contribution but it improves the cremosidad.
This does that, in this prescription, the caloric contribution by deep plate or 178.5 earthen bowl is of kcal and a contribution of fats enough superior to creams with less oil containing (but also in vegetables).
Something to list is the nutritional vitamin contribution, where a high vegetable concentration (in this case, marrow, carrot, green beans, spinach, leek onion and garlic) quite complete contributes the following benefits:
Vitamin A: 52.5% of the recommended daily minimum amount
Vitamin K: 182.5% of the recommended daily minimum amount
Vegetables with greater contribution of vitamins and minerals
Generally, it is considered that the vegetables and vegetables of green color are those that more contribute to functional minerals and vitamins for our organism.
Among all of them, some have been selected that are gaining following day to day, as the considered superfood kale or br³coli, that does not have to lack in our Mediterranean diet.
Vitaminic contribution by each 100 grams of crude product:
For that reason it is not necessary to despise the vegetables of colors, since they contribute, terpenes and polyphenols with great functional activity as carotenoids (color orange), betalanas (red color), anthocyanins (violet color).
Commercial brands of vegetable cream to buy
The minuses cocinillas have to know that at the moment an ample product catalogue exists based on ready vegetable purees to warm up.
Although until it does relatively little we were customary to resort to instant soups, reduced in dust and with minor to be able nutritional, those of now are pasteurised and packaged in brik on the extended lapsing.
Nevertheless, in the market you can find of everything, from vegetable cream that less than contains 30% in vegetables, until which they contain more of 70% and free of additives.
Therefore, it is important to study the labels of the packages of each and to judge by itself until finding the suitable one. However, in this part we are going to try to help you.
Cream Knorr vegetable
Within this brand we found a coarse catalogue of vegetable purees. You can find in many establishments, as Corte Ingl©s, Mercadona, Carrefour, etc.
- The advantage that offers this vegetable cream assortment is the great variety that offers, reason why is difficult that we can get tired of the flavor.
- The handling facility, when going packaging in tetrabrick. Ready to warm up and to serve less than in 5 minutes.
- Good cremosidad and density of the vegetable cream, generally.
- Under content in vegetables, comparison with other commercial houses. In the majority of occasions, they do not surpass 40%, using supplements as the starch of potato or the maize starch to fill up.
- In vegetable creams where there is under content in vegetables, an artificial flavor, caused by the excess of added starch, sugars and plans is appraised slightly.
Corn-Utopia of the kitchen garden
- Vegetable content: 30%
- Vegetable selection: carrot, root of celery, onion, broccoli, tomato, leek, turnip, cabbage, potato (9%)
Puree of carrot and leek
- Vegetable content: 33%
- Vegetable selection: carrot (55%), leek (14%), green beans, tomato, onion (7%), spinach and potato (7%).
Corn-Utopia of marrow and cheese of goat
- Vegetable content: 32%
- Vegetable selection: marrow (81%), onion, spinach and potato (4%).
Cream of tomato with mascarpone
- Vegetable content: 45%
- Vegetable selection: tomato (45%) and onion (0.7%)
Cream of vegetable selection
- Vegetable content: 36.5%
- Vegetable selection: leek (7%), root of celery (6.9%), br³coli (5.1%), potato (4.2%), carrot (4%), spinach (3%), onion (2%), green beans (2%), watercresses (1.5%), peas (0.5%), chervil (0.2%) and sorrel (0.1%).
Mediterranean vegetable cream
- Vegetable content: 39.2%
- Vegetable selection: carrot (10%), potato (9.3%), root of celery (6%), cebolla* (5.3%), tomate* (4%), chiriva* (2.7%) pumpkin * (1.7%), leek (0.1%) and turnip (0.1%).
Cream of pumpkin
- Vegetable content: 49%
- Vegetable selection: pumpkin (58%), carrot, onion, puree of tomato and potato (4%).
Cream of mushrooms of the forest with mushrooms
- Content in mushrooms: 19%
- Selection of mushrooms: mushrooms of the forest (71%) made up of Chantarela and Boletus Edulis and mushrooms (21%).
Vegetable puree farmers
- Vegetable content: 32%
- Vegetable selection: carrot, root of celery, onion, leek, br³coli, green beans and potato (16%).
Cream of asparagus
- Vegetable content: 13.7%
- Vegetable selection: white asparagus (50%), root of celery, onion and potato (13.6%).
Corn-Utopia Blanca Hen
An assortment of the house widely known White Hen, where main vegetable purees have been selected, adding elements that the consumer uses of traditional form, as the quesitos.
- Major contained in vegetables and vegetables that other brands
- Smaller concentration of sugars, added and accessories to fill the flavor
- Alternative product use, as the cheese, to familiarize the flavor to the consumer, especially in the case the marrow vegetable cream.
- Assorted minor who other brands.
- Within the variety that offers, much is used the pumpkin and the carrot.
- In some cases, the oil content is greater in comparison with other brands, but it has sense due to the contribution of flavor when not using saborizantes preservatives nor.
Homemade vegetable cream
- Vegetable content: 56%
- Vegetable selection: leek 34%, marrow 21%, peas 18%, onion 14%, turnip, parsnip 4% and celery 4%.
Marrow homemade vegetable cream
- Vegetable content: 45%
- Vegetable selection: marrow 40%, leek, onion 5%.
Corn-Utopia of carrot and pumpkin
- Vegetable content: 37%
- Vegetable selection: carrot 54%, leek, onion, pumpkin 3% and potato.
Pumpkin homemade vegetable cream
- Vegetable content: 50%
- Vegetable selection: pumpkin 26%, carrot 14%, onion 10%
Mediterranean vegetable cream homemade
- Vegetable content: 44%
- Vegetable selection: carrot 49%, leek 23%, onion 14%, parsnip, turnip and potato 3%.
The vegetable cream in Thermomix is a plate very healthful appellant and for when we do not know what to throw us to the mouth.
For its preparation, we have the comfort of this fabulous foot processor that practically does not have limitations at the time of preparing riqusimas prescriptions.
With the vegetable cream in the Thermomix, we practically can use all the vegetables and vegetables that we like more, since we are going to be able to find hundreds of different prescriptions, each with a special flavor, which also we will be able to season with foods as the egg, ham, the toasted bread, seeds, etc.
How the Thermomix works
The last models of Thermomix have up to 12 options of configuration. Nevertheless, they are all very simple to program and are very practical at the time of preparing different foods.
This foot processor has a great heterogeneity of functions, as the following, being able to get to replace diverse electric home appliances of an only function:
- Lemon squeezer
- Coffee mill
The last models include screen to tactile color. In her we will be able to select the time (seconds and minutes, with a maximum of 60 minutes), election of the temperature, until reaching varoma or 120 ºC, and the speed of turn of the blades.
All these functions can be programmed simultaneously, so that you can be cooking a food, for example, to 80 ºC while bats at speed 1 to homogenise the mixture.
Varoma or the baking to 100 temperature of ºC or superior, together with the speed of turn 1 is one of the programs more used to realise the vegetable cream in Thermomix.
How to cook vegetable cream in Thermomix
We have an extensive prescription catalogue that can be realised, including the vegetable cream in thermomix.
Basically, the majority of prescriptions that include cream of vegetables and vegetables needs a period baking, that will depend on the nature of the ingredients, and a process of milkshake, that conventionally is executed with beater.
One of the recommendations at the time of working with the Thermomix is the one to previously cut to the vegetables and vegetables in small pieces.
We either did not need to spend long time to cut them to him very fine, but we will win in time and homogeneity of baking.
As you can see in the previous image, the beans have cut themselves in 2 or 3 parts, the onion or small onion in pieces of 1 cm in thickness and the same succeeds to the carrot or the potato, for example.
One of the inconvenient majors when working with the vegetable crushed one, and that normally usually is always thus in any vegetable cream with the Thermomix, is that the crushed pieces leave shot to the walls the glass, reason why once we stop the program, we must push them with a spatula towards the bottom.
Nevertheless, this is common in each and every one of the beaters or crushing machines of the market, so he is not nothing worrisome and it does not suppose an important sacrifice either.
Corn-Utopia listing in Thermomix
Next, we left a vegetable cream listing you in Thermomix that we have been compiling and have tried personally. All these prescriptions can be modified to your ill according to the pleasures.
To prepare vegetables to the steam
A fast and comfortable form to prepare vegetables to the steam with the Thermomix, as previous step to the preparation of the vegetable cream or to eat them so what leaves to be boiled, is to cook them to the steam.
The cooked time of preparation and of practically all the vegetables in the Thermomix is inferior to 30 minutes. At least 10 minutes (or even less, according to your degree of experience) to peel all the vegetables and to cut them in small pieces, and about 20 minutes of average in the cooked one to the steam with the foot processor.
In this prescription very resorted, for example, we are going to use potato, marrow, leek and carrot. Onion can also be added, that is very well once has been pochada and contributes a good flavor to the final plate.
Ingredients used for vegetables to the steam. Prescription for 2 people
- 400 ml of water
- 1 carrot
- 1 leek
- 1 potato median
- 1 marrow of medium size
You can use the vegetables that you like more and the combinations that you prefer. The only thing that you must consider is the considered time of baking. The vegetables and vegetables that more time take in cooking, as the potato, for example, will have to go more in touch in the surface with the steam, as in the container of the Varoma instead of the tray.
- To add the water and to program 10 minutes with Varoma and speed spoon.
- During the warm up time of the water, we peeled and we washed all the vegetables, cutting them in smaller pieces according to our pleasure.
- On the container of the Varoma, we placed the sliced carrots, the leek and the potato. On the tray, we can put the marrow, since its time of baking is smaller. We place the Varoma correctly and we programmed 20 minutes with Varoma temperature and speed 1.
- It adds extra virgin salt, olive oil and pepper to the pleasure. Much people also contribute some drops of lemon to add a more acid flavor and to benefit from the antirust potential of the juice of this citrus.
Advice at the time of boiling vegetables
- He uses the minimum amount of water, where not necessarily all the foods must be submerged (other parts will cook to the steam)
- When cutting the vegetables in small pieces, we will need less water to be in touch with them who whole parts.
- To always respect the recommended times of baking.
- Vitamin C present in the vinegar or lemon can protect water soluble vitamins.
- As soon as they are cooked, it is not recommended to apply more water or to submerge them, since many soluble vitamins will be lost.
- The baking water is very interesting because it contains vitamins released by vegetables and vegetables. Take advantage of it whenever you can.
- Once cooked the vegetable or vegetable, more is not due to cook, since the risk multiplies of losing its qualities.
Vegetables of fast baking (of 5 to 7 minutes)
- Green beans
Vegetables of average baking (of 10 to 12 minutes)
- From Lombardy
Vegetables of long baking (20 minutes)
- Sweet potato
For this reason, when we cooked vegetable cream in Thermomix, it is common to use foods with different type from baking.
For example, vegetable a typical cream combination would be the use of potato, marrow, carrot and onion. What we would do first is to cook the potato and the foods that greater time of baking they have.
According to we calculate the time of baking, we will add the rest, so that they arrive at full stop from the program of the Thermomix cooked homogenous.
, Anyway at the most small they are the pieces, before they will cook, especially the potato.
Vegetables and vegetables that do not have to be cooked
Since you can find out, many vegetable cream prescriptions do not exist that contain green or red pepper, especially this last one.
This is because when is put under boiling water heat, it loses practically all water soluble vitamins. This same one, does not happen if the freimos (since the skin is only toasted and the interior does not get to warm up itself in excess) or to the furnace.
, Garlic as the saying goes boiled, lost garlic. And it is that this vegetable is very sensible to the scalded one or the heat that comes from a liquid source. Not thus in frying or to the furnace.
Vitamins that garlic contains are lost very fast, for that reason, in a as traditional prescription as the Castilian soup of garlic, ºC recommends to program the Thermomix to a temperature nonsuperior to the 100 and during just a short time.
To use varoma, to 120 ºC, during a time of 5 minutes, supposes to almost destroy 90% of all the vitamins that garlic contains, that is not few.
The lettuce is a food that in the West does not have custom to cook it, but rather to eat it crude.
Although also it is question of tastes, is very influenced, as in the case of garlic and the pepper, to the loss of vitamins when it is warmed up in excess.
This food has a special vitamin concentration To, near 23% of the daily amount recommended by each 100 grams, B9 vitamin (17% CDR) and vitamin K (151% CDR). Many of these vitamins are not stable to high temperatures, as those of the baking.
This, added to the little surface of protection that has the lettuce (for being flat), causes that the stall speed of the vitaminic power multiplies.
Of the tomato, although custom does not have to cook it to the boiled steam or, turns out positive to put under it this heat type, since when gelificar, releases lycopene, an antirust substance.
What it is not recommended is, once we have washed the skin, to soak it of water or to submerge it, since it loses many water soluble vitamins.
Corn-Utopia prescriptions common in Thermomix
- Corn-Utopia in Thermomix with leek, carrot, pumpkin, green beans and potatoes.
- Corn-Utopia in Thermomix with leek, marrow, pumpkin and carrot.
- Corn-Utopia in Thermomix with onion, potato, leek and carrot.
- Corn-Utopia in Thermomix with marrow, pumpkin and potato.
In the majority of prescriptions, much is used the potato, for being a very daily food and to enormously improve the texture of the cream, since it is a rich starch food. On the other hand, it does not contribute to much flavor to the final plate (as the marrow) and power the rest of vegetables and vegetables.
The same happens to the marrow, the onion and the leek, that are resources joker to complement the vegetable cream.
On the contrary, foods as the pumpkin, the carrot or br³coli, determine the final flavor of the plate, no matter how much we add other vegetables. Especially the carrot and the pumpkin, in addition to conditioning the final color of puree, also contribute to much sugar and sweet flavor to the mixture.
Br³coli, on the contrary, bitter plus the mixture and tastes peculiar and characteristic due to the presence of sulphur derivatives between its principles.