VEGETABLE AND SEAWEED PUREE

The plate:

This recipe is based on a classic dish of Basque gastronomy, Porrusalda, but improved thanks to the seaweed and turned into a nutritious puree, highly recommended also for children and the elderly.

That is why this is a recipe with an air of Italy but with the flavors of the sea that are so appreciated in Spanish Mediterranean cuisine.

Ingredients for 4 people:

• 5 leeks
• 3 medium potatoes (you can add more or less potato depending on whether you want a higher or lower consistency).
• 5 carrots
• Pumpkin, about 400 gr.
• 20 grams of fresh sea lettuce in salt.
• AOEV.
• Water.
• (optional white wine).

Recipe:

1. Put a finger of oil in a pan with a bottom.
2. Cut the vegetables into thick pieces and cook them over high heat until they start to brown without burning. The browning of the vegetables is important because it will add a lot of flavor but it should not blacken any part because it will bitter the flavor.
3. When the vegetables are golden, add half a glass of water that will boil almost immediately (you can also use white wine that will give it a little more spark).
4. With a wooden spatula, rub the bottom of the pan to remove the golden elements that have stuck (and that contain a good part of the flavor of the vegetable).
5. Add water to cover the vegetables and cook for 18 minutes.
6. Add the seaweed and cook for 2 more minutes.
7. Remove from the heat and beat with the mixer (there are people who like to find some pieces and others who prefer a very fine puree, for which it is convenient to use a food processor).
8. While you let the puree rest off the heat, cut some seaweed into small pieces. Turn on the low heat, just for it to regain heat, and rectify the salt if necessary (we have not added salt yet because the seaweed may be enough).
9. Serve and sprinkle the cut seaweed over the puree.