Calabaza con bechamel de choclo

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, Calabaza con bechamel de choclo. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Calabaza con bechamel de choclo is one of the most popular of current trending meals on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Calabaza con bechamel de choclo is something that I have loved my whole life.

Many things affect the quality of taste from Calabaza con bechamel de choclo, 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 Calabaza con bechamel de choclo 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 Calabaza con bechamel de choclo is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Calabaza con bechamel de choclo using 8 ingredients and 3 steps. Here is how you can achieve it.

Receta rápida, con pocos ingredientes y liviana. Ideal para la cena.
En este caso hice la salsa bechamel sin lactosa y sin harina de trigo... pero pueden hacerla con los ingredientes que usen siempre.

Ingredients and spices that need to be Get to make Calabaza con bechamel de choclo:

1. 4 Calabaza en rebanadas gruesas
2. 1 cda maicena
3. 1 taza leche vegetal (avena, coco, arroz...)
4. 1/2 taza choclo desgranado
5. Aceite de oliva
6. hierbas aromáticas y demas condimentos segun su gusto
7. nuez moscada, fundamental!
8. Sal, pimienta a gusto

Steps to make to make Calabaza con bechamel de choclo

1. Cocinar las rebanadas de calabaza al vapor.
2. Mientras, hacer la bechamel poniendo un chorrito de aceite de oliva en la sartén, luego echar la maicena, mezclar bien hasta que se integre y sumar la leche. Añadir el choclo. Cuando espese, apagar el fuego y condimentar. La nuez moscada es importantísima (aunque si no tienen no pasa nada) le da un sabor muy rico a la bechamel.
3. Servir las calabacitas calientes, con la salsa encima. Acompañar con ensalada fresca.

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