Porrusalda Recipe
"Porrusalda," pronounced "por-roo-SAH-ldah," is a traditional Basque stew that has been nourishing both body and soul for centuries.
Equipment
- Cutting board
- Potato peeler
- Medium-sized pot
- Measuring cups and spoons
Ingredients
- 5 leeks
- 4 potatoes medium
- 1 white onion
- 1 carrot big
- 2 cups pumpkin (around half a butternut squash)
- 4 tbsp olive oil
- 1 1/2 tsp salt (or to taste)
- 5 cups chicken stock
Nutrition
Calories: 496kcal | Carbohydrates: 71g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 1349mg | Potassium: 1698mg | Fiber: 8g | Sugar: 14g | Vitamin A: 9354IU | Vitamin C: 64mg | Calcium: 124mg | Iron: 5mg
Servings: 4
Calories: 496kcal
Instructions
- Prep the leeks by removing the outer layer and chopping the roots and a bit of the base and also the deep green top. Make a lengthwise cut on the top to make sure you can clean all the possible debris and dirt trapped inside. Once cleaned cut into wheels.
- Peel the onion and slice thinly. Peel the carrot and cut it into wheels. Peel the butternut squash and cut into chunks.
- In the pot or pan add half of the oil and saute the sliced onion with a bit of salt on medium-low heat until it turns soft, translucent, and fragrant.
- Add the rest of the veggies into the pot or pan and mix well.
- Cover with the chicken stock and cook on medium-low for 30 minutes until the potatoes, carrots, and butternut squash are tender.
- Serve hot with a drizzle of olive oil. Que aproveche! (Enjoy your food)
KEYWORD: porrusalda recipe
