Vegetable stuffed potatoes

Potatoes stuffed with borage and parmesan



– A bunch of borages. Other plant foods that can also be used are: mallow, nettles, dandelion or other edible vegetable.

– 3 medium potatoes

– Parmesan

– 20ml. liquid cream or soy cream

potatoes stuffed with borage and Parmesan

Photo of potatoes stuffed with borage and Parmesan.


– Wash the bunch of borages and separate the leaves from the stem.

– Boil the borage leaves and drain.

– Mix borages with cream and a teaspoon of Parmesan in a blender. Season to taste and set aside. The result is a tasty vegetable filling, which combines well with potatoes.

– Wash and peel the potatoes.

– Boil the potatoes, or steam them. Then, peel them, cut in half and slice

– Add the filler that we have prepared.

– Bake it au gratin with a little parmesan sprinkled on top.

– Serve as a starter or to accompany main courses.

What do this recipe give us?

It is a dish rich in carbohydrates (potato) and fat (the cream). Borage provides fiber and beta-carotene to the recipe.

Parmesan is one of the richest cheese in protein and calcium.

Recipe courtesy of Montserrat Enrich’s blog: Gastronomia salvatge. (=Wild gastronomy)

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This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

25 May, 2021

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