Like every year the weather is crazy and that is why we prefer to prepare broths or creams for those days where the sun hides most of the day. This time we share the recipe for the pistachio cream because in addition to being delicious it is super nutritious.
The history of this dried fruit dates back to the 6th century BC. C. where the Persians already consumed this product, spreading to Spain and all of Europe during the Middle Ages. Due to the heyday of different crops such as cereals or olive trees, the pistachio plantation remained adrift until later years. In Mexico it is harvested in states such as Tamaulipas, Chihuahua, Coahuila and Veracruz.
Among the many benefits that pistachios provide us, we find that they protect us from sight due to the lutein and carotenoids it contains, making us less prone to vision loss and cataracts. Its high fiber content helps us with digestion and controls our sugar levels as well as providing us with all the energy necessary for our activities.
The pistachio is used in desserts and salads, being a nutritious snack between meals. We share our recipe for pistachio cream hoping you enjoy it.
- 1/2 onion
- 200 gr of parsley
- 100 g chives
- 100 gr pore
- 1⁄4 cup of wheat flour1⁄2 stick of butter
- 1⁄2 cup of white wine
- 1 cup whipping cream
- 500 gr package peeled pistachio “Don Zabor”
- 1.5 liter of water
- 1 chicken bouillon cube
- Salt and pepper to taste
Finely chop the chives, the leek and the onion
Add them to a pot with and add the butter and fry them
Add the wheat flour and leave them for a couple of minutes over medium heat until they brown
Add the water and add the chicken bouillon cube
Add the pistachios and cook over low heat until everything is perfectly cooked
Separate the vegetables and grind them in a blender
Incorporate all the ingredients in a saucepan
Add the white wine to the saucepan, heat the cream a little and combine it with the cream
Heat over low heat until everything is incorporated
Serve and add some pistachio and chopped parsley on top
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