We have to learn not to complicate ourselves too much, I say it because I am always busy, but that is why I love preparing delicious recipes looking for the most convenient and quick way.

That is why I take out my WMF quick cooker again, to prepare a cream that you will want to sign up to have it ready in the fridge for any occasion and you cannot imagine how well asparagus combines with mushrooms and coconut milk .

Do you usually cook with a pressure cooker? At home I always remember using it and when I lived abroad I had an ideal 2.5-liter, it looked like a toy, but what fantastic preparations it prepared. That is why, as I told you on other occasions, it is a yes or yes of all kitchens.

WMF Perfect pressure cooker , Le Creuset 26cm high skillet pan , Pallarès kitchen knife with Boxwood handle , acacia wood board with T&G handle , Laura Ashley porcelain plates and Laura Ashley porcelain bowls

INGREDIENTS (For 4 people)

  • 120 g chopped leek
  • 300 g wild asparagus
  • 250 g sliced ​​mushrooms + 2 mushrooms to sauté
  • 150g potato
  • 300ml water
  • 400ml coconut milk
  • 1 minced garlic clove
  • extra virgin olive oil
  • Salt
  • Pepper
  • 1 nutmeg knife tip

PREPARATION

  1. Heat 2 tablespoons of extra virgin olive oil in our WMF pressure cooker , add the minced garlic, the chopped leek and the sliced ​​mushrooms. We cook for a few minutes.
  2. Next we add the chopped potato and the asparagus from which we will have removed and reserved the yolks and removed and discarded the hardest part of the trunk. Add the water and close the pot.
  3. Once the pot begins to whistle, we cook for 3 minutes. After this time we remove from the heat and depressurize the pot, for this we will simply have to change the closing position to the depressurization position.
  4. Add the coconut milk and blend with the help of an electric mixer . Season with salt and pepper and add the nutmeg. Return the pot to the heat and heat the cream without letting it boil.
  5. Finally, and to accompany the cream, I like to sauté some finely sliced ​​mushrooms together with the asparagus tips (you can do it in a pan with a little oil). This is optional but the presentation is ideal.

WMF Perfect pressure cooker , Le Creuset 26cm high skillet pan , Pallarès kitchen knife with Boxwood handle , acacia wood board with T&G handle , Laura Ashley porcelain plates and Laura Ashley porcelain bowls

I am passionate about these types of creams and more now that the cool weather begins. Also when you prepare them in the speed cooker in less than 10 minutes you have them ready.

Are you one of those who likes to always have a cream or soup prepared in the fridge? I love it and also, as you can see, this option is ideal for special occasions.

Author of the recipe: Loreto de Sabores de Colores
Claudia Ferrer

Comments

Inma said:

Muchas gracias por mandarme estas recetas tan interesantes. Dejé Facebook hace tiempo y no pienso volver.
Me encanta y me gustaría que me siguierais mandando. Por cierto, estoy encantada con la Brá y seguiré contando con vuestra página.
Hasta pronto. Inma

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