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Avocado cream à la Ursula

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Ingredients for 1 servings:

  • 1 avocado(s), ripe
  • 1 bell pepper(s), yellow
  • 1 garlic clove(s)
  • 1 onion(s)
  • salt and pepper
  • 1 lemon(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

as a dip for meat fondue

Chop the avocado flesh and the trimmed bell pepper into small pieces. Peel and finely dice the garlic and onion. Puree everything together with a hand blender. Finally, season with lemon juice, pepper, and salt. It’s best to prepare the avocado cream shortly before eating and chill it briefly. It will turn brown after a while. This will make the cream not bad, but it will look unsightly. To preserve the green color for longer, simply leave the pit in the cream. The cream is delicious with meat fondue, but can also be eaten the next day as a spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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