How to make
Put the potatoes to boil in lightly salted water. Wash them very thoroughly beforehand, because they can be eaten with the skin.
During this time, clean the stems of the borage and cut it into pieces of about 5 cm long. Cleaning is easiest with a stiff brush or a clean sponge, which is used to scrape the fine skin from the stem. It can also be peeled with a knife, but in my opinion it is more difficult as it breaks and takes more time.
If you have trouble finding borage, you can substitute it artichokes, which have a similar taste and are just as healthy.
Put the cleaned, washed and chopped stalks with the potatoes to boil, by adding a spoonful of wine vinegar. If they are ready, you can take them out, so that they don't overcook and peel them if you want.
Boil the borage for a short time, until it softens - about 10 minutes, depending on the thickness of the stems. Add water, if needed, if the level has decreased. There should always be about 1.3-5 liters of liquid in the pot.
In a separate small pot, heat the olive oil over moderate heat and fry the sliced garlic in it. After it releases its aroma, add the sliced almonds and seconds later, the almond flour.
Stir until it aquires a light caramel color, but in no case should you allow either the garlic or the almonds burn. To thicken the sauce even more, you can add a spoonful of plain flour, which is also fried in the fat.
Pour 3-4 ladlefuls of the boiling broth with borage successively and while constantly stirring, pour everything into the large pot with the remaining broth. Stir quickly to make a smooth sauce. Season with salt, smoked pepper and thyme, add the potatoes and leave them to simmer over low heat for 10 minutes.
Serve the finished stew warm, sprinkled with fresh or dried parsley and if desired, with more sliced almonds.
Surprisingly tasty and very healthy potato stew - potatoes with borage and almond sauce!
Enjoy your meal!
