Puré bicolor de coliflor con aceite de pistacho y semillas de sésamo

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Puré bicolor de coliflor con aceite de pistacho y semillas de sésamo. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Puré bicolor de coliflor con aceite de pistacho y semillas de sésamo 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 bicolor de coliflor con aceite de pistacho y semillas de sésamo estimated approx 40 minutos.

To begin with this recipe, we must prepare a few ingredients. You can cook Puré bicolor de coliflor con aceite de pistacho y semillas de sésamo using 8 ingredients and 2 steps. Here is how you cook that.

Compré dos coliflores, uno morado y otro amarillo, y sólo usé la mitad de cada uno para acompañamiento de una carne. Con lo que me sobró hice un puré muy fino con aceite de pistacho.
La mezcla de estos ingredientes todos suaves y delicados, hizo de este puré una entrada deliciosa.
No dejéis de utilizar el sésamo, tostado o negro, en las comidas porque son una fuente de calcio.

Ingredients and spices that need to be Make ready to make Puré bicolor de coliflor con aceite de pistacho y semillas de sésamo:

1. 300 grs brécol morado
2. 300 grs brécol amarillo
3. 2 cebollas pequeñas
4. 2 patatas pequeñas
5. C/N Aceite de pistacho
6. Sal marina
7. Graram masala, si no lo encontráis podéis hacer una mezcla con tus especias favoritas
8. Sésamo tostado o negro

Instructions to make to make Puré bicolor de coliflor con aceite de pistacho y semillas de sésamo

1. Limpiar el brécol morado. Pelar una cebolla y una patata. Trocear todo. Poner un poquito de aceite y rehogar los troncos del brécol y la cebolla durante 6´. Cubrir con agua caliente y sal. Cocer unos 7´más. Incorporar los ramilletes de brécol y cocer todo hasta que esté tierno.
2. Proceder de la misma forma con el brécol amarillo, la otra patata y la cebolla restante. Condimentar ambas preparaciones y condimentar a gusto. Calentar bien por separado, servir en cuencos o platos hondos y espolvorear con el sésamo.

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