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The borrajas they are undoubtedly a legendary vegetable known since antiquity and that is currently being increasingly demanded especially in the world of haute cuisine, even being considered as a luxury vegetable.
If we collect them ourselves or cultivate them for our own consumption, before taking them we must wear gloves to avoid that the hairs that have their leaves and stems bother us. Then with a plastic brush we brush the leaves and the stem. We wash them well under the tap of cold water to remove the earth and the hairs that have remained.
But if we buy them in the frozen market they are ready to cook them, so their preparation is much simpler.
Then we provide recipes and ideas to cook the borage, we can cook them in different ways or include it as a vegetable or vegetable and make our dishes more nutritious.
Borage leaves are also prepared in a sweet version, and this recipe is traditional in the area of Aragon, once battered and fried the leaves of borage are passed through sugar or sprinkled with icing sugar or bathed with honey.
In the case of borage stew, the borage included with other vegetables and potatoes to make a nutritious vegetable stew.
To make borage pottage we must choose or collect the boars just born, that is, the tender buds without flowering.
- A bunch of young buds borrajas, clean and troceaditos.
- 3 sliced zucchini.
- 300 grams of cut-up squash.
- A medium yellow sweet potato.
- A carrot without skin and cut.
- A cut onion.
- 3 garlic cloves without skin and small pieces.
- 250 grams of potatoes
- A teaspoon of ground cumin.
- A teaspoon of sweet pepper.
- Some strands of saffron.
- A pinch of turmeric.
- Extra virgin olive oil
- Water to make the stew.
If we have collected the borage ourselves we will proceed to remove the hairs from the leaves and stems as we have indicated previously.
Then we wash the shoots well with cold water to remove any traces of dirt they may have. We wash the rest of the vegetables well and chop them together with the leaves of borage, onions and garlic cloves.
We peel the potatoes, wash them and cut them into squares. We also remove the skin from the sweet potato and cut it into thick slices.
In the bottom of the cauldron we put a splash of olive oil to heat to fry the onion. When the onion is poached, add the garlic cloves and brown them a little.
Add to the sofrito the teaspoon of sweet paprika, the cumin and stir, cook another 3 minutes with low heat.
Then add the vegetables that we have chopped, the potatoes and the sweet potato slices to the sofrito.
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 starts to boil.
When it begins to boil, reduce the heat to a minimum and cook the covered stew for about 40 minutes, or until the potatoes are tender.
If necessary, add a little more water during cooking and also adjust salt. When the potatoes are tender, we put out the fire.
Serve hot borage stew in individual dishes.
We can taste the borage stew with a good piece of bread, a piece of cheese, some olives from the country with mojo, or with a spoonful of gofio on top, as we eat stews in the Canary Islands.
This recipe for au gratin is very easy to make and very tasty. Also, if you wish, you can add broccoli.
- 750 grams of borage.
- Parmesan grated cheese.
- 2 garlic cloves without skin and minced.
- 2 boiled eggs, minced.
- A pinch of ground black pepper.
- Virgin olive oil to sauté the stems of little borage stems.
- Bechamel to gratinate.
- Some sprigs of minced parsley (to decorate).
Ingredients for the bechamel:
- 40 grams of simple 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.
We wash well the borage. We separate the leaves from the stems. We cut the stems into small pieces and reserve. In a cauldron we put water with a little salt to cook until it starts to boil.
When it begins to boil, add the borage leaves and cook for about 10 minutes. We extinguish the fire, we drain the leaves and we reserve them.
In a pan put a little olive oil to heat to brown the garlic cloves and sauté the stems we have chopped, add a little salt and ground black pepper and stir well.
Grease a baking dish with a little butter and place the sautéed stems, cooked borage leaves, cooked minced eggs, and set aside to prepare the béchamel sauce.
Prepare the bechamel by following these steps:
In a pan put the oil or butter to heat. Add the flour and mix until well integrated.
We add half of the milk, nutmeg, salt, and cook without stopping to stir until it becomes creamy. Add the rest of the milk and stirring constantly, cook with fire under the bechamel for 15 minutes.
Turn off the heat and pour the béchamel sauce over the borage leaves and sprinkle the grated cheese on top.
We preheat the oven with a temperature of 180 º C. We introduce the source or tray in the oven to gratinate the borage. Gratin in the oven for 5 minutes at a temperature of 200ºC, or until golden brown.
We remove the source from the oven and serve the borage when it is warm. At the time of the presentation, sprinkle minced parsley on top.
Boiled au gratins are an ideal option to accompany pasta dishes, rice, fish or meat.
Boiled and fried borage
The borage can be fried and fried like pumpkin flowers, zucchini or any other vegetable.
Once the borage leaves are well cleaned, as we have indicated previously, if perhaps we have collected them, we can prepare this recipe.
- A bunch of clean borage leaves, (about 400 grams).
- 150 grams of simple wheat flour.
- A beaten egg yolk
- Extra virgin olive oil to fry the borage leaves.
- 150 ml. of cold water from the fridge.
From the previously clean bunch of borage, we choose the leaves that are bigger and more beautiful. We drain them well after washing them.
Beat the egg well, add the flour, a little salt and together with the cold water we make a mass of consistency rather liquid, very light, like a tempura. We put olive oil in a pan to heat to fry the leaves of borage.
We are passing the leaves of borage through the dough one by one and putting them in the hot oil to go dorándolas.
We brown the leaves of borage on both sides. Prepare a tray or source covered with absorbent paper or napkins to be deposited on the leaves of fried borage and drain the surplus oil.
At the time of presentation we put them in a clean dish or plate and bring them to the table.
Boiled and fried borage can be served with white rice, pasta, meat or fish, like any other vegetable. ThemesCanary recipes