Zurich Legacy Kitchen Cookbook - Book - Page 74
Nel ly G on z a le z
Potaje
de Berros
Potaje de berros is a traditional,
heart vegetable and meat soup
from the canary islands. Every
time I cook it, I’m transported
back to lovely memories
of my time spent at my
grandmother’s hostel.
No: Whe bns
ld be
if i, u
e-od bns.
INGREDIENTS
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500g white beans
2-3 large bags of fresh watercress
1 courgette, chopped
1 ñame (yam), peeled and chopped
1/2 pumpkin, peeled and chopped
1-2 sweet potatoes, peeled and chopped
2-3 potatoes, peeled and chopped
1 corn on the cob, cut into pieces
1 pork bone
2 tbsp olive oil
1 whole head of garlic
1 ripe tomato, peeled, deseeded and chopped
1 tbsp concentrated tomato paste
1 vegetable or meat stock cube
Water, as needed
_ for fvr
METHOD
Prepare the vegetables by peeling and chopping the potatoes, sweet
potatoes, ñame and pumpkin into medium-sized pieces. Chop the
courgette and cut the corn on the cob into smaller portions. Add the
white beans, chopped vegetables, watercress, pork bone, olive oil, tomato,
tomato paste and stock cube to a pressure cooker.
Th as a
Cover with enough water to cook the stew, then secure the lid and cook
p of fvr { under pressure for approximately 20–30 minutes, until the beans and
.
e fi vegetables are tender. While the stew is cooking, prepare the garlic. Fry the
whole garlic head gently in a little olive oil until softened and golden.
Remove the cooked garlic cloves, mash them in a mortar and pestle,
then stir the garlic paste into the stew at the end of cooking. Once cooked,
check the seasoning and adjust if needed. Serve hot, allowing the flavours
of the beans, vegetables, pork and watercress to come together.
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