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🍽️ Zucchini Strips with Pea Cream

185 kcal · 30 min · 4 servings

Ingredients

• 2 Baby Zucchini
• 1 large Carrot
• 1 small Shallot
• 1 tbsp Olive Oil
• 250 ml Vegetable Broth
• Salt
• Pepper (from the mill)
• Nutmeg
• 0.3 g Saffron
• 150 g fresh Peas
• 50 ml Whipping Cream (at least 30% fat content)

Instructions

1. 1. Wash the mini zucchini thoroughly.
2. 2. Remove the tough ends of the zucchini.
3. 3. Peel the zucchini into long, thin strips using a vegetable peeler.
4. 4. Peel the carrot.
5. 5. Cut the carrot into small cubes.
6. 6. Peel the shallot.
7. 7. Heat oil in a pan.
8. 8. Add the shallot and carrot cubes to the hot pan.
9. 9. Sauté the vegetables over medium heat.
10. 10. Deglaze the vegetables with 150 milliliters of vegetable broth.
11. 11. Simmer the vegetables over medium heat for 15 minutes until soft.
12. 12. Puree the mixture finely using a hand blender.
13. 13. Season the sauce with salt, pepper, and a pinch of nutmeg.
14. 14. Place the zucchini strips into the carrot sauce.
15. 15. Stir saffron threads into the sauce.
16. 16. Let the zucchini infuse in the sauce for about 30 minutes.
17. 17. Pick over the peas to remove any stems or debris.
18. 18. Rinse the peas thoroughly.
19. 19. Add the peas to the remaining vegetable broth.
20. 20. Boil the peas for about 10 minutes.
21. 21. Stir cream into the cooked peas.
22. 22. Puree the pea and cream mixture until smooth.
23. 23. Finally, adjust the seasoning of the pea puree to taste.
24. 24. Fill the pea puree into small jars or glasses.
25. 25. Arrange the marinated zucchini strips on top of the puree.
26. 26. Drizzle the dish with the remaining carrot sauce.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 185
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 15 g