Cazuela de calabaza, choclo y miel

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Cazuela de calabaza, choclo y miel. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cazuela de calabaza, choclo y miel is one of the most favored of current trending foods in the world. It's easy, it is fast, it tastes delicious. It's appreciated by millions every day. They are fine and they look fantastic. Cazuela de calabaza, choclo y miel is something which I've loved my whole life.

Many things affect the quality of taste from Cazuela de calabaza, choclo y miel, 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 Cazuela de calabaza, choclo y miel 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 Cazuela de calabaza, choclo y miel is 2 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 Cazuela de calabaza, choclo y miel estimated approx 60 minutos.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Cazuela de calabaza, choclo y miel using 10 ingredients and 8 steps. Here is how you can achieve that.

Receta vegana que es puro carbohidrato complejo.
Ideal para después de entrenar, aunque recomiendo complementar con alguna entrada que contenga proteína para garantizar una comida completa.

Ingredients and spices that need to be Take to make Cazuela de calabaza, choclo y miel:

1. ----- Capa de Choclo:
2. 1 taza choclo cocido en agua y dividida en 2 partes (podés utilizar una lata de choclo, aunque yo nunca recomiendo utilizar enlatados)
3. 1 taza salsa blanca (podés hacerla cómo más te gusta, yo pongo una cucharada de sopa de maicena en 1 taza de leche, que puede ser leche vegetal o no)
4. 1 cebolla chica
5. 1 diente ajo picado
6. Condimentos: sal, pimienta negra y nuez moscada (queda genial) a gusto
7. ----- Capa de Calabaza:
8. 2 tazas puré de calabaza cocida y bien escurrida
9. 2 c.sopa de miel (es a gusto personal)
10. 1 pizca sal y pimienta negra a gusto

Instructions to make to make Cazuela de calabaza, choclo y miel

1. Para la capa de choclo:
2. Una de las 1/2 tazas de choclos la vamos a procesar un poco para romper los granos de choclo. No es necesario que se transforme en una pasta uniforme, de hecho es mejor si quedan pedacitos de choclo.
3. En una olla con un poquito de aceite o manteca poner a dorar la cebolla y el ajo. Una vez dorados agregar el choclo entero, el choclo procesado y los condimentos. Mezclar bien.
4. Por último sumar la salsa blanca y cocinar hasta que tome consistencia. Debe ser bien cremoso. Probar a ver como quedó la crema de choclo y corregir los condimentos si necesario.
5. Para la capa de calabaza:
6. El puré debe estar bien seco, sin exceso de agua. En una olla sin nada de aceite llevar a fuego bajo el puré de calabaza para sacar el exceso de agua. Agregar la miel y un poquito de sal. Probarlo para que esté a tu gusto.
7. Armado de la cazuela En una fuente poner la camada de choclo y arriba la de calabaza. Yo además agregue una cucharada de queso port salut light untable (tiene solamente 6% de grasa) que puse por arriba para que se derritiera en el horno. Llevar al horno bajo 180°C por 15-20 minutos y listo!
8. NOTA Al cortar y preparar la calabaza para cocinar, no tiren las semillas! Las pueden secar al horno y aprovechar el aporte de proteína (25%) y nutrientes que tiene.

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So that's going to wrap it up for this exceptional food Easiest Way to Make Award-winning Cazuela de calabaza, choclo y miel. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!