Borage with potato and cream of green beans with extra virgin olive oil
Recipe by Concha Bernad: Borage with potato and green bean cream with extra virgin olive oil - Royal Temprano.
Ingredients
- 1 Borage
- 1/2 kg potatoes to boil
- Extra virgin olive oil - Royal Temprano Castillo de Canena
- 1/2 kg green beans
- 1 l chicken broth
- 50 g butter
- Salt
- Pepper
- Nutmeg
- Cilantro powdered
Instructions
- Clean the borage by removing the leaves and threads, we will keep the green stems, the central nerve through which we pass a very clean scouring pad so that there are no spikes, cut them into sticks of 10 cm., put them in ice water until the time to cook them
- We will keep the leaves of the heart of borage, the small ones.
- We put the water to boil, add salt and when it starts to boil add the borage gradually without breaking the boiling, leave them between 5/8 minutes we want them al dente, tender but with texture.
- As soon as they are ready, take them out of the pot and put them back in ice water.
- Add the potatoes cut into bite-sized chunks to the water used to cook the borage and cook until tender.
- Before serving, add the borage to the potatoes and bring to a boil to reheat.
- Bring the broth to a boil and when it starts to boil add the green beans cut roughly.
- Let cook until tender, add the pepper, nutmeg and coriander powder.
- We grind them until we get a super fine cream, strain it and add the butter.
- Mix and taste to give the point. Keep warm until ready to serve.
- Fry the leaves in very hot oil for half a minute, no more is needed.