Cream of “bollit”: a stew from Valencia with beans and carrots
Practicooking. We’ll lead the way
Preparation: 50 min
Diners: 4 people
Difficulty: Medium
Age: Over 10 years old
Play with colors and textures by combining the traditional flavors of potato, onion and carrot in an original combination. Ricard Camarena takes you for a walk in the garden. Be indulged with this plate of fun, tasty and appetizing vegetables; share this new sensory experience with your children.
Allergens
Sulphites
Ingredients and preparation
For the cream of “bollit”:
• 300g peeled potatoes
• 150 gr spring onions
• 50 gr “virgin extra” olive oil
• tbsp of vinegar
• tbsp of water
• tbsp of salt
- Cut the potato into large pieces, dropping them directly into the cold water, add the spring onions also cut into large pieces.
- Add salt to the water and the oil.
- Boil all together until the vegetables are cooked.
- Mash the cooked potatoes and onions adding the cooking water to achieve the texture you need. Add vinegar and salt if necessary.
For the green beans:
• 150 gr “boby” fine green beans
• tbsp of water and salt
- Blanch the green beans for 3 minutes in the water and salt and chill in water with ice.
For the carrots:
• 500 gr peeled carrots
• 1 Blender
- Blend the carrots and set aside the broth in a wide container.
Final touches and presentation
- Sauté the beans in a hot pan and set aside for the presentation.
- Make a carrot “foam” using a hand-held blender.
- Place the cream of “bollit” in the container in which you will serve it.
- Add the sautéed beans.
- Finish with a spoon of carrot “foam”.