The porrusalda is a typical dish of Basque, Navarrese and Rioja gastronomy. Its main ingredients are leeks and potatoes, although cod porrusalda or pumpkin porrusalda are also well known. On this occasion, we are left with this last traditional recipe, which will provide the dish with few calories, will help lower body tension and provides great antioxidant power.
If you are looking for a healthy recipe, with few calories and suitable for vegans and vegetarians, we offer you this recipe that is easy to prepare and really delicious. We are going to prepare a perfect porrusalda in a short time and delicious, so read on to discover how to make porrusalda with pumpkin.
Ingredients to make Porrusalda with pumpkin:
- 150 grams of leeks
- 625 grams of potatoes
- 250 grams of pumpkin
- 1 piece of onion (about 50 g)
- 4 tablespoons of olive oil
- 800 milliliters of vegetable broth
- 1 pinch of salt
How to make Porrusalda with pumpkin:
- Wash the leek and cut it into slices of about 2 centimeters. Peel the potatoes, wash them and cut them into small cubes. Also peel the piece of pumpkin and chop it into small cubes. Peel a piece of onion, about half of a not very large one, and chop it.
- Put a large pot on the fire and heat 2 tablespoons of oil. When hot, fry the leek and onion for 1 minute.
- Add the potatoes and the chopped pumpkin, add a little salt and the other 2 tablespoons of olive oil if necessary and fry for 2 minutes.
- Cover everything with the broth, cover the pot and cook the pumpkin porrusalda for 25 minutes. Taste for salt in case you need more. Preferably use a homemade vegetable broth.
- Serve the porrusalda with pumpkin on plates and eat it right away. You can also let it rest for a few hours and heat it up before serving.
