Basque Porrusalda Food

BASQUE PORRUSALDA

Basque Porrusalda image

Make and share this Basque Porrusalda recipe from Food.com.

Provided by Holmes Basque

Categories Vegetable

Time 50m

Yield 1 4, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch leek
400 g potatoes
200 g carrots
1 spring onion, fresh
6 tablespoons olive oil
salt

Steps:

To reduce the cooking time to leeks can use the pressure cooker, which will reduce from 40 to 5 minutes of cooking. If we do not have it, we have to resort to homemade recipe.
In a saucepan put the oil along with sliced onion chopped small brounoisse-squares-to cook over low heat. When the onions are cooked, soft, add peeled potatoes cleaned and cut into irregular pieces and sliced carrots, sauté then just add liquid (water or broth, fish, meat or vegetables) just to cover potatoes. Once it begins to boil, add the leeks, cleaned and sliced, add a pinch of salt, cover the pan and let simmer over low heat for 40 minutes. When potatoes and leeks are tender, put salt to taste and cover with a lid and put the pot to rest. Serve as is or by passing the purrusalda through a food mill as it is a very rich dish also do so to serve it as a cream or mashed.

Nutrition Facts : Calories 283.4, Fat 20.5, SaturatedFat 2.9, Sodium 51.2, Carbohydrate 23.9, Fiber 4.1, Sugar 3.8, Protein 2.7

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