- Different vegetables (carrot, peas, asparagus, green beans…)
- Extra Virgin Olive Oil Palacio Marques de Viana Blend Sublime
- 250 gr of edamame
- ½ bottle of cooking cream
- 1 teaspoon of butter
- A branch basil leaves
- Juice of half a lime
Mix all the toffee ingredients in a thermomix and blend them at a maximum power until you achieve a smooth texture. Once you have it, add 3 EVOO tablespoons and leave it.
Cook the chopped vegetables in boiling water and plenty of salt until al dente, 2 minutes aprox. Sauté 2 clove garlic in a pan and add the boiled vegetables 2 minutes to get the flavour.
To finish, we place a reduced base of Edamame Toffe and above it we add the vegetable stew, seasoning it with Palacio Marques de Viana Blend Sublime EVOO