Puré de pendejo (calabaza)

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Puré de pendejo (calabaza). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Puré de pendejo (calabaza) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Puré de pendejo (calabaza) is something that I have loved my entire life.

Many things affect the quality of taste from Puré de pendejo (calabaza), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Puré de pendejo (calabaza) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Puré de pendejo (calabaza) is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Puré de pendejo (calabaza) estimated approx 1 hora.

To begin with this particular recipe, we have to prepare a few components. You can have Puré de pendejo (calabaza) using 7 ingredients and 4 steps. Here is how you can achieve it.

En casa de mis padres siempre se le llamó pendejo, porque al contrario de la calabaza aquí se crían alargadas en vez de redondas como las calabazas, pero el sabor es igual

Ingredients and spices that need to be Get to make Puré de pendejo (calabaza):

1. 500 gramos calabaza
2. 250 gramos calabacín
3. 2 patatas medianas
4. Al gusto aceite de oliva
5. Al gusto sal y pimienta
6. Agua hasta cubrir las verduras
7. 50 mL nata aproximadamente

Instructions to make to make Puré de pendejo (calabaza)

1. Preparamos todas las verduras y las cortamos a trocitos pequeños
2. Poner un chorrito de aceite en la olla y sonreímos un poquito la calabazay luego añadimos la patata y el calabacín
3. Salpimentamos, cubrimos con agua y dejamos hasta que se ponga todo tierno
4. Una vez tierno, quitamos agua si fuera necesario y reservamos por sí nos hiciera falta agregar luego. Pasamos por un pasapuré o batidora, añadimos la nata y volvemos a calentar y salpimentamos al gusto. Como guarnición de cualquier carne o pescado es perfecta

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