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Mashed zucchini and potato recipe

Zucchini and potato puree recipe

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If you are a lover of vegetable puree and you like to prepare it in all possible ways, we suggest you try this zucchini and potato puree. The mixture of flavors of this exquisite cream will not leave you indifferent, because the potato gives it an irresistible softness, while the zucchini gives it an intense touch without which this puree would not be the same. Do you want to know how it is prepared? Take your recipe book, and write down the instructions that we give you below in Easyrecipe.top, It’s easier than you think!

A dish like this deserves an equally rich and healthy side. How about some baked fish skewers? And ones Grilled squid with garlic and parsley? They seem like two ideal options for this puree to us, we leave it to your choice!

That said, have you gathered the ingredients yet? Well come on, we have this delicious zucchini and potato puree ready right now!


Preparation of the zucchini and potato puree

  1. The first thing you should do is peel the onion, and wash it well together with the leek. Cut both vegetables into small squares, and leave them reserved for later.
  2. Now also wash the zucchini well, and remove the ends with the help of a knife. If you wish, you can peel them completely, but if you don’t want your puree to be too white, peel only half of each, or one whole and half of the other.
  3. That way your puree will have a greener hue. But we recommend that you do not leave them completely unpeeled.
  4. Once you’ve peeled the zucchini, cut them into medium-sized pieces and set them aside as well. Then peel the potato as well, and rinse it under running water until it contains no soil. Cut it into small squares, just like the onion and the leek.
  5. Pour extra virgin olive oil into a pot, and put it to heat over medium heat. Once it’s hot, add the onion and leek with a pinch of salt.
  6. Sauté the vegetables for about 5 minutes over medium heat. When these vegetables are well browned, add the zucchini as well and lower the heat to a minimum.
  7. Let all the vegetables cook for about 10 minutes, stirring occasionally.
  8. Now add the potato and half a liter of water. Put the fire in the middle, and cover the pot. Wait a little while for all the vegetables to soften, checking from time to time. If you see that it remains a little dry, add a little more water when required.
  9. As soon as you see that all the vegetables are tender, remove the water (set it aside) and add a drizzle of oil and beat all the ingredients with the help of an electric mixer.
  10. You see adding the cooking water as the texture you want to achieve is required. Season with salt if necessary, and also add a pinch of ground black pepper. Stir everything well.
  11. And ready! You can now serve this exquisite zucchini and potato puree. Surely you can’t wait any longer to try it, so run to the table and see for yourself how delicious it is. Very good profit!

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