Porrusalda is a typical dish of Basque, Navarre and Riojan gastronomy. Its main ingredients are leeks and potatoes, although cod porrusalda or pumpkin porrusalda is also well known. On this occasion, we are left with this last traditional recipe, which will provide the dish with few calories, help reduce body tension and provide great antioxidant power.
If you are looking for a healthy recipe, with few calories and suitable for vegans and vegetarians, from RecetasGratis we propose this easy to prepare and really delicious recipe. We are going to prepare a perfect porrusalda in a short time and delicious, so read on to discover how to make porrusalda with pumpkin.
Ingredients to make Porrusalda with pumpkin:
How to make Porrusalda with pumpkin:
Wash the leek and cut it sliced about 2 centimeters. Peel the potatoes, wash them and cut them in small cubes. Also peel the piece of pumpkin and chop it into small cubes. Peel a piece of onion, about half of a not very large one, and chop it.
Put a large pot on the fire and heat 2 tablespoons of oil. When it’s hot poach the leek and onion for 1 minute.
Add the potatoes and pumpkin Chopped, add a little salt and the other 2 tablespoons of olive oil if necessary and sauté for 2 minutes.
Cover everything with the broth, cover the pot and cook the pumpkin porrusalda for 25 minutes. Salt test in case you need more. Preferably use a homemade vegetable broth.
Serves the porrusalda with pumpkin on plates and eat it right away. You can also let it rest for a few hours and heat before serving.
I hope you liked it and I invite you to visit my blog Cakes for you.
With what to accompany the pumpkin porrusalda
Once the recipe for porrusalda with pumpkin is ready, you can prepare a second course or a starter, depending on whether you fancy one option or the other. In any case, here are some equally healthy, easy recommendations for all tastes: