Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products: peel and wash the vegetables, wash and dry the greens
Step 2:
Pour olive oil into the bowl of the slow cooker. Turn on the "Baking" mode. I have it for at least 45 minutes, we will turn it off in 15 minutes. You can also use the "Multi-cooker" mode at 150 degrees
Step 3:
Chop the onion and carrot coarsely and pour it into the heated bowl of the slow cooker
Step 4:
Cut the pumpkin and potatoes into arbitrary pieces, send them to carrots and onions
Step 5:
Leave for another 10 minutes, stirring occasionally
Step 6:
Meanwhile, cut the greens
Step 7:
Setting the "Quenching" mode. I have it for 30 minutes, but 20 minutes will be enough for us
Step 8:
Add 0.5 liters of water and leave to stew for 15 minutes until the vegetables are soft
Step 9:
Now wipe everything in a blender. Of course, it is better to use an immersion blender, but mine, as if for evil, broke down. But you can also use an ordinary potato masher
Step 10:
Add cream and wipe the resulting mass again
Step 11:
Put it on a plate and sprinkle with herbs, serve with crackers. Enjoy your meal!
The calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pumpkin - 29 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Green onion - 19 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
