This cream recipe can be made in different ways, adapting it according to the tastes of each person. Accompanied with nuts, sesame and truffle oil, it is spectacular. You are sure to love it.
Ingredients for 4 people:
- 3 large onions
- 4 medium courgettes, peeled
- 2 medium sweet potatoes or 2 medium potatoes, peeled
- 6 peeled cloves of garlic (removing the centre)
- 200 ml coconut milk or goat's milk / sheep's milk
- 3 heaped tablespoons of tapioca starch
- Spices and salt to taste (e.g. cumin, parsley, basil, oregano)
- EVOO
- Nuts to taste (pistachios, pine nuts, slivered almonds, chopped chestnuts)
- Sesame
- A dash of truffle oil
Preparation:
Peel the onions, chop them coarsely and fry them in a pan over a medium heat with a dash of EVOO. In the meantime, peel the garlic and remove the core, peel the sweet potatoes or potatoes and cut them into large chunks. Add the sweet potato/potato chunks and the garlic to the pan, stirring from time to time. While continuing to fry the contents of the pan, peel the courgettes and cut them into medium-sized pieces. Add these also to the pot and leave to fry for about 10-15 minutes, until the sweet potato / potato has softened and can be cut with the edge of a wooden spoon. Then add salt and spices to taste, and about 600-700 ml of pre-heated water. Bring to the boil. Meanwhile, dissolve the tapioca starch in the cold coconut/sheep's or goat's milk, stirring with a spoon. Once dissolved, add the mixture to the pot and simmer for about 30-40 minutes. Whip into a cream once it has cooled. Add nuts and sesame seeds to taste, and a drizzle of truffle oil.
Note 1:
I personally prefer to use sweet potato for the taste and because I find its starches more nutritionally interesting, especially as a prebiotic. Furthermore, the sweet potato does not contain lectins, unlike the potato, which is a solanaceae, and like all plants of its species, it contains lectins.
Note 2:
Creams are often accompanied by "croûtons" (crunchy bread cubes), but to avoid gluten, I recommend replacing them with nuts and sesame seeds, as shown in the photo. Like any plant seed, nuts and sesame seeds contain anti-nutrients, especially phytates, which inhibit the intestinal absorption of cations (calcium, iron, magnesium, etc.). To avoid the negative effect of these anti-nutrients and to take advantage of the nutritional value of the seeds, a simple trick is to soak them for a few hours before eating them, with a little salt.
