Have you heard of the Catalan Trinxat? It is a typical Catalan recipe from the Cerdanya area. This plate made from col and potatoes, of humble origin, is well known in Catalan cuisine and a great accompaniment for grilled meats and fish. The cabbage, also known as cabbage, is a vegetable that barely has fat and provides proteins, vitamin C and folic acid to our diet. We encourage you to prepare this potato and cabbage trinxat with the simple steps of recipesgratis.net!
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| Ingredients to make potato and cabbage trinxat: |
| 400 grams of col 4 units of potato 3 tablespoons of olive oil 4 slices of bacon 1 pinca of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, nothing spicy, ideal accompany with cava, boiled, |
Ingredients to make potato and cabbage trinxat:
1. We gather all the ingredients to elaborate the Trinxat de Potata et al. The Trinxat is traditionally cooking with a couple of garlic, but we have decided not to include them in the recipe.
2. We remove the outer leaves of the cabbage or cabbage and cut it into elongated strips.
3. We peel the potatoes and cut them into medium segments. Remember that the potato gives us a lot of energy and is rich in fiber.
4. Lets cook the potatoes and cabbage in a pot with plenty of boiling water and a little salt. We let it cook for approximately 20-25 minutes (it depends on the thickness of the potatoes). The cabbage must be made a paste, almost undone, in order to prepare the Catalan Trinxat.
5. We crush the potatoes and the cabbage with the help of a fork. We rectify salt and put some ground black pepper.
6. On the other hand, we saute the beicon in a pan until it is golden. If you decide to use garlic for this Catalan Trinxat, this is the time to add them: we cut them into slices and saute them with the beicon.
7. If you like Catalan dishes such as this potato and cabbage trinxat, you can try the Catalan fideuá or the spinach to Catalan. Bon Appetite!
