The vegetable cream in jar cooking is a light recipe cooked in a jar in the microwave. A dense and creamy vegetable cream without potatoes that is vacuum-sealed for 15 days and cooks in the microwave in 10 minutes. After making the pepper and potato cream in jar cooking, I wanted to try this winter version, I love enjoying vegetable cream and the velouté in jar cooking when it’s cold, it’s my favorite dinner. This recipe I’m offering you today is vegan, gluten-free, and lactose-free, which is part of the “lunch recipes” category of my book Light Jar Cooking (ed.Gribaudo), I hope you like it as much as I did.
Now, ready, jars, and go make the best jar-cooked vegetable cream there is!
Below you will find other creams and veloutés in jar cooking, although, after some study, I discovered that we can only define veloutés as vegetable creams to which a butter and flour roux is added. Did you know that?
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Jar Cooking, Microwave
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 265.91 (Kcal)
- Carbohydrates 30.31 (g) of which sugars 12.45 (g)
- Proteins 6.55 (g)
- Fat 14.70 (g) of which saturated 2.14 (g)of which unsaturated 0.35 (g)
- Fibers 8.66 (g)
- Sodium 687.85 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make jar-cooked vegetable cream
- 1 onion (small)
- 11 oz carrots
- 6.35 oz frozen peas
- 0.85 cup vegetable broth
- 1 pinch pepper
- 1 tbsp extra virgin olive oil
What you need for jar cooking
- 1 Microwave oven
- 1 Jar 1 liter with thick gasket
- 1 Immersion blender
How to make carrot and pea cream in jar cooking
Peel and chop the onion, peel the carrots, trim, and slice them roughly. Distribute the vegetables in the jar and add the peas, pepper, oil, and broth. Mix the vegetables well and clean the rim of the jar, close and latch, as per instructions.
Place the jar in the microwave and start cooking for 10 minutes at your tested power, I use 600 watts. At the end of cooking let the closed jar rest for at least 30 minutes, the vegetable cream in jar cooking will continue to cook at a low temperature giving you creamy vegetables and a vacuum will form in the jar. When the jar is at room temperature, you can store it for 15 days in the refrigerator.
When you want to serve your jar-cooked vegetable cream, you just need to unlatch it, put the jar in the microwave and start it for a few minutes with the defrost function, to avoid thermal shock to the glass. Then, start at your power for 5-6 minutes or until the jar opens by itself, thanks to the push of the internal steam.
Insert the immersion blender into the jar and blend the vegetables until they become creamy, serve the vegetable cream hot.
Additional Tips
If you don’t have ready-made vegetable broth, you can use a vegetable bouillon cube and 0.85 cups of water.
Variations for making microwave jar-cooked vegetable cream
For an extra touch of flavor and aroma, you can enrich the cream with a hint of curry or saffron. When serving it, you can enhance it with grated cheese or nutritional yeast flakes.
As an alternative to carrots, you can use a mix of pumpkin and carrots.
