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How to cook boiled stuffed potatoes with borage
What is borage and how do we cook it?
Borage (Borago officinalis L.) is a wild plant, formerly cultivated, which is used for edible and medicinal purposes.
In edible use its leaves are mainly used , which are very pleasant to the palate and very versatile in the kitchen.
On the other hand, the oil extracted from its seeds, which is rich in omega 6 fats, is used because of its anti-inflammatory properties.
What does this recipe provide us?
It is a dish rich in carbohydrates (from the potato).
Borage provides fiber, many beta-carotenes and many folates (vitamin B9). All these vitamins and components are good for health, especially because they lower cholesterol and improve heart health.
Parmesan is one of the richest cheeses in protein and calcium.
Ingredients of boiled stuffed potatoes with borage
- A bunch of borage, you can also use mallows, nettles, dandelions or other edible vegetables.
- 3 medium potatoes
- Parmesan
- 120ml of liquid cream or vegetable cream
Elaboration of boiled stuffed potatoes with borage
- Wash the bunch of borage well and separate the leaves from the stem.
- Boil the borage leaves and drain.
- Mix in a blender the borage with the cream and a teaspoon of Parmesan. Salt to taste and reserve. The result is a very tasty vegetable filling, which combines very well with the potato.
- Wash and peel the potatoes.
- Boil the potatoes, or steam them, then peel and cut in half or sliced, to add the filling that we have prepared.
- Bake with a little parmesan sprinkled on top.
- Serve as a starter or as an accompaniment to main courses.
Recipe courtesy of Montserrat Enrich of the blog: Gastronomia salvatge
More information on wild flowers and edible wild plants
