Purée Crécy with a Paraguayan Twist

Ingredients

In this adaptation, we infuse the Purée Crécy with the unique flavors of Asunción cuisine. While the original French recipe primarily relies on carrots, we incorporate pumpkin to add a touch of sweetness and depth to the dish. Additionally, we incorporate traditional Paraguayan spices and herbs to enhance the flavor profile and give it a distinct Asunción twist. We alse have the original recipe for Purée Crécy, so you can check it out.

• 500g (1.1 lb) carrots, peeled and chopped 500g (1.1 lb) carrots, peeled and chopped
• 300g (10.6 oz) pumpkin, peeled and chopped 300g (10.6 oz) pumpkin, peeled and chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 250ml (1 cup) vegetable broth 250ml (1 cup) vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 2g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the carrots and pumpkin to the pot, along with the ground cumin, paprika, dried oregano, salt, and pepper. Stir well to coat the vegetables with the spices.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the carrots and pumpkin are tender.
4. 4.
   Remove the pot from the heat and allow the mixture to cool slightly.
5. 5.
   Using a blender or food processor, puree the cooked vegetables until smooth and creamy.
6. 6.
   Return the puree to the pot and gently reheat over low heat.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Serve the Purée Crécy with a sprinkle of fresh parsley on top.

Treat your ingredients with care...

• Carrots — Make sure to peel and chop the carrots into small, uniform pieces to ensure even cooking.
• Pumpkin — Choose a sweet and flavorful variety of pumpkin, such as butternut or kabocha, for the best results.
• Vegetable broth — If you prefer a richer flavor, you can use homemade vegetable broth or a low-sodium store-bought version.

Tips & Tricks

• For added creaminess, you can stir in a tablespoon of coconut milk or vegan butter before serving.
• Feel free to adjust the spices according to your taste preferences. Add a pinch of chili powder for a hint of heat or a squeeze of lime juice for a tangy twist.
• If you prefer a chunkier texture, you can mash the cooked vegetables with a potato masher instead of pureeing them.

Serving advice

Serve the Purée Crécy as a side dish alongside grilled meats, roasted vegetables, or as a topping for baked potatoes. It pairs well with traditional Paraguayan dishes like chipa guazú or sopa paraguaya.

Presentation advice

To elevate the presentation, garnish the Purée Crécy with a drizzle of olive oil and a sprinkle of smoked paprika. Serve it in individual ramekins or as a smooth mound on a plate.