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The Lenten porrusalda, like all the typical dishes of this time prior to the Easter, It is austere and simple but at the same time it is satiating to comfort us from the coldest days of spring.
This typical recipe There are many versions of the Basque Country but we have chosen this one made only with vegetables. Its ingredients are basic and full of vitamins and minerals that will help us to have a balanced diet.
Lenten Porrusalda
Due to its simplicity, it is a fantastic option for dinners since it is quick to prepare and, apart from nourishing us, it will make our body warm up quickly.
- Mayra Fernandez Joglar
- Kitchen: cuisine
- Recipe type: vegetables
- Calories: 150
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 3 leeks
- 2 medium carrots
- 2 medium potatoes
- 800 g of vegetable broth
- 3 tablespoons olive oil
- Salt and pepper
Preparation
We wash the leeks, the peeled potatoes and the scraped carrots well. We slice the leeks and carrots and dice the potatoes.
In a large pot we put the oil at medium high temperature. When it is hot, fry the vegetables for about 10 minutes, stirring frequently so that they do not stick.
Meanwhile, we heat the broth that we will add to the sautéed vegetables. Add salt and pepper and cook for about 20 minutes with the lid ajar. We will stir from time to time to check the cooking but we will not do it in excess since the potato tends to fall apart. The porrusalda is ready when the carrots are soft.
We distribute in bowls or deep plates and serve hot.
