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

Practicooking. We'll lead the way

Cream of Cream of play

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.

Time it takes to make the recipe50 min Number of diners4 people Difficulty of the recipeMedium Minimum age for children to help in its preparationOver 10 years old
Allergens - Sulphites
INGREDIENTS: 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:
Cream of 'bollit': a stew from Valencia with beans and carrots
  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".