Cream of “bollit”: a stew from Valencia with beans and carrots

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Preparation: 50 min

Diners: 4 people

Difficulty: Medium

Age: Over 10 years old

Play with colors and textures by combining the traditional flavors of potato, onion and carrot in an original combination. Ricard Camarena takes you for a walk in the garden. Be indulged with this plate of fun, tasty and appetizing vegetables; share this new sensory experience with your children.


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Ingredients and preparation

For the cream of “bollit”:

300g peeled potatoes
• 150 gr spring onions
• 50 gr “virgin extra” olive oil
• tbsp of vinegar
• tbsp of water
• tbsp of salt

  1. Cut the potato into large pieces, dropping them directly into the cold water, add the spring onions also cut into large pieces.
  2. Add salt to the water and the oil.
  3. Boil all together until the vegetables are cooked.
  4. Mash the cooked potatoes and onions adding the cooking water to achieve the texture you need. Add vinegar and salt if necessary.

    For the green beans:

    150 gr “boby” fine green beans
    • tbsp of water and salt

    1. Blanch the green beans for 3 minutes in the water and salt and chill in water with ice.

         For the carrots:

        500 gr peeled carrots
        • 1 Blender

        1. Blend the carrots and set aside the broth in a wide container.

          Final touches and presentation

          1. Sauté the beans in a hot pan and set aside for the presentation.
          2. Make a carrot “foam” using a hand-held blender.
          3. Place the cream of “bollit” in the container in which you will serve it.
          4. Add the sautéed beans.
          5. Finish with a spoon of carrot “foam”.