Delicious recipes with borage, discover them - Green Health Tips - Health & Fitness News Delicious recipes with borage, discover them | Green Health Tips - Health & Fitness News

Delicious recipes with borage, discover them

The borage are undoubtedly a legendary vegetable known since ancient times and today is being increasingly demanded especially in the world...

The borage are undoubtedly a legendary vegetable known since ancient times and today is being increasingly demanded especially in the world of haute cuisine even to be considered a luxury vegetable.

If we collect them ourselves or grow them for our own consumption, before we take them we must wear gloves to avoid that the hairs that have their leaves and stems will bother us. Then brush the leaves and the stem with a plastic brush. We wash them well under the tap of cold water to remove the dirt and the hairs that have remained.

Delicious recipes with borage, discover them

But if we buy them in the frozen market they are already ready to cook them, so their preparation is much simpler.

Next we provide recipes and ideas to cook borage, we can cook them in different ways or include it as a vegetable or more vegetables and make our dishes more nutritious.

The leaves of borage are also prepared in a sweet versionand this recipe is traditional from the area of ​​Aragon, once battered and fried the borage leaves are passed through sugar or sprinkled with icing sugar or also bathed with honey .

Borage potting

In the case of borage stew, borage is included with other vegetables and potatoes to make a nutritious vegetable soup.

To make the juice of borage we must choose or collect the borage just born, that is the tender shoots without flowering.

Delicious recipes with borage, discover them

Ingredients:

  • A bunch of tender buds of borage, clean and sliced.
  • 3 sliced ​​zucchini.
  • 300 grams of sliced ​​squash.
  • A yellow midianite sweet potato.
  • A carrot without skin and chopped.
  • A chopped onion.
  • 3 garlic cloves without skin and chopped.
  • 250 grams of potatoes.
  • One teaspoon ground cumin.
  • A teaspoon of sweet pepper.
  • A few strands of saffron.
  • A pinch of turmeric.
  • Salt.
  • Extra virgin olive oil.
  • Water to make the potaje.

Elaboration:

In case we have collected the borage ourselves we proceed to remove the hairs from the leaves and stems as indicated above.

Then we wash the shoots well with cold water to remove any traces of soil they may have. We washed the rest of the vegetables well and chopped them together with the leaves of borage, onions and cloves of garlic.

Peel the potatoes, wash them and cut them into pictures. We also removed the skin from the sweet potato and cut it into thick slices.

At the bottom of the cauldron we put a trickle of olive oil to heat to soften the onion. When the onion is poached, add the garlic cloves and brown them a little.

To the sofrito add the teaspoon of paprika, the cumin and we remove, cook about 3 minutes more with low fire.

Next we incorporate to the sofrito the vegetables that we have chopped, the potatoes and the slices of potato.

Cover the vegetables with water, add a little salt, the saffron threads and the teaspoon of turmeric. Cook the stew with medium heat until it begins to boil.

When it begins to boil, reduce the heat to a minimum and cook the stuffed pork for about 40 minutes, or until the potatoes are tender.

If necessary we add a little more water during cooking and also adjust salt. When the potatoes are tender, we put out the fire.

We serve the hot water borage soup in individual dishes.

We can taste the borajean stew with a good piece of bread, a piece of cheese, some olives from the country with mojo, or with a spoonful of gofio above as we eat in the Canary Islands the potajes.

Gratin gratin

This recipe of borage gratin is very easy to make and they are very rich. Also, if you wish, you can add broccoli.

Delicious recipes with borage, discover them

Ingredients:

  • 750 grams of borage.
  • Parmesan grated cheese.
  • 2 garlic cloves without skin and minced.
  • 2 boiled eggs, finely chopped.
  • A pinch of ground black pepper.
  • Salt.
  • Virgin olive oil to saute the chopped stems of borage.
  • Bechamel for gratin.
  • Sprigs of chopped parsley (to decorate).

Ingredients for béchamel:

  • 40 grams of plain wheat flour.
  • Half a liter of cold milk.
  • 60 ml. of extra virgin olive oil or 60 grams of butter.
  • A pinch of nutmeg.
  • A pinch of salt.

Elaboration:

We wash the borages well. We separate the leaves from the stems. Cut the stems into small pieces and reserve. In a cauldron we put water with a little salt to cook until it begins to boil.

When it starts to boil add the borage leaves and cook them for about 10 minutes. We put out the fire, drain the leaves and reserve them.

In a frying pan we put a fondito of olive oil to heat to gild the teeth of garlic and to saute the stems that we have chopped, we add a little salt and ground black pepper and we remove well.

We greased with a little butter a source for oven and placed in it the stems sautéed, the leaves of cooked borage, the eggs cooked minced and reserved to go preparing the bechamel.

Prepare the béchamel by following these steps:

In a frying pan put the oil or butter to heat. Add the flour and mix until well blended.

We add half the milk, the nutmeg, the saltand cook it without stopping to stir until it becomes creamy. We add the rest of the milk and without stopping to stir cook with fire under the béchamel for 15 minutes.

We put out the fire and we put the béchamel over the leaves of borage and we scattered over also the grated cheese.

Preheat the oven to a temperature of 180 º C. Introduce the source or tray in the oven to gratin borage. Cook in the oven for 5 minutes at a temperature of 200 ° C, or until golden brown.

Remove the source from the oven and serve the borage when they are warm. At the time of presentation sprinkle chopped parsley over.

Borage gratin is an ideal option to accompany dishes of pasta, rice, fish or meat.

Battered and fried drunks

The borage we can batter and fry them like the pumpkin flowers, zucchini or any other vegetable.

Once the leaves of borage have been cleaned, as we have indicated above, if we have collected them ourselves, we can prepare this recipe.

Ingredients:

  • A bundle of clean borage leaves, (about 400 grams).
  • 150 grams of plain wheat flour.
  • A beaten egg yolk.
  • Extra virgin olive oil to fry the leaves of borage.
  • Salt.
  • 150 ml. of cold water from the refrigerator.

Elaboration:

From the bundle of previously clean borage, we choose the leaves that are larger and beautiful. We drain well after washing them.

Beat the egg well, add the flour, a little salt and along with the cold water we make a mass of consistency rather liquid, very light, like a tempura. We put olive oil in a frying pan to heat to fry the leaves of borage.

Let the leaves of borage through the dough one by one and put them in the hot oil to go golden.

We burn the leaves of borage on both sides. We prepare a tray or source covered with absorbent paper or napkins to go depositing the sheets of fried borage and to drain the excess oil.

At the time of presentation we put them in a dish or clean dish and bring them to the table.

Stuffed and fried borage can accompany them with white rice, pasta, meat or fish, just like any other vegetable.

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