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Potatoes in green sauce

Vegetables35 minutes2 people400 calories
1/52/53/54/55/5 (1 votes)
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By Mayra Fernandez Joglar

potatoes in green sauce-thermorecetas

Potatoes in green sauce is a very versatile and easy recipe To prepare. It is part of the Spanish cookbook and although we can use it as a garnish, today we are going to prepare it as a main dish.

Ultimately, the important thing about the recipe is the green sauce made with a sauce of garlic and onion to which a floured ingredient is added so that the sauce takes on body. The important thing is to make the sauce with a little wine and a good fish stock that will give flavor to the whole dish and of course parsley to add color.

When making this dish it is important to remember that each kind of potato It has its own characteristics that make it perfect for a particular preparation. That is why to make these potatoes in green sauce I recommend the variety Spunta or the Baraka that will stay soft but not fall apart.

Potatoes in green sauce

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When cutting the potatoes, do not forget to tear or cut them so that they release the starch and the sauce is bound.

  • Mayra Fernandez Joglar
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Calories: 400
  • Rations: 2
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 2 cloves of garlic
  • 20 g olive oil
  • 100 g onion
  • 1 splash of wine
  • 400 g potatoes
  • 10 g flour
  • 350 g of fish broth
  • 2 boiled eggs
  • Chopped parsley
  • Salt and pepper

Preparation

  1. We brown the peeled and whole garlic in the oil, programming 10 minutes, Varoma temperature, speed 1.

  2. When they start to be golden, we remove them and leave the oil. We put the onion and chop it 3 seconds, speed 5. We lower the pieces towards the blades and poach it during 5 minutes, 100º, speed 1. Add the wine and let it reduce for 2 minutes, Varoma temperature, speed 1, without beaker.

  3. While we peel and wash the potatoes. We cut them into pieces of a similar size and sprinkle them with the flour.

  4. After time, we place the butterfly on the blades and add the potatoes and the hot broth. Season to taste and program 10 minutes, Varoma temperature, spoon speed.

  5. In addition, in a mortar we mash the garlic with the chopped parsley and add a little of the cooking broth. We add it to the glass, rectify the salt and continue cooking other 5 minutes, Varoma temperature, spoon speed.

  6. After the time we check that the potatoes are done. We divide the content into 2 pots or plates. Add the chopped or quartered eggs and finish by sprinkling a little chopped parsley.

Equivalences with TM21

Thermomix equivalences

More information - Potatoes Revolconas


Discover other recipes of: Regional Cuisine, Sauces

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