receta de borraja con patata y crema de judías verdes
Recipe by Concha Bernad: Borage with potato and green bean cream with extra virgin olive oil - Royal Temprano.


  • 1 Borage
  • 1/2 kg potatoes to boil
  • Extra virgin olive oil - Royal Temprano Castillo de Canena
  • 1/2 kg green beans
  • 1 l chicken broth
  • 50 g butter
  • Salt
  • Pepper
  • Nutmeg
  • Cilantro powdered


  • Clean the borage by removing the leaves and threads, we will keep the green stems, the central nerve through which we pass a very clean scouring pad so that there are no spikes, cut them into sticks of 10 cm., put them in ice water until the time to cook them
  • We will keep the leaves of the heart of borage, the small ones.
  • We put the water to boil, add salt and when it starts to boil add the borage gradually without breaking the boiling, leave them between 5/8 minutes we want them al dente, tender but with texture.
  • As soon as they are ready, take them out of the pot and put them back in ice water.
  • Add the potatoes cut into bite-sized chunks to the water used to cook the borage and cook until tender.
  • Before serving, add the borage to the potatoes and bring to a boil to reheat.
  • Bring the broth to a boil and when it starts to boil add the green beans cut roughly.
  • Let cook until tender, add the pepper, nutmeg and coriander powder.
  • We grind them until we get a super fine cream, strain it and add the butter.
  • Mix and taste to give the point. Keep warm until ready to serve.
  • Fry the leaves in very hot oil for half a minute, no more is needed.