Fresh Spring Nettle Vegetables with Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g nettles (nettle tips), fresh
- 2 shallot (s), chopped
- 1 garlic clove (s), fresh, chopped
- 3 tablespoon olive oil
- 2 tablespoon, heaped crème fraîche
- 1 kg potato (s), peeled, diced
- 1 tablespoon sweet cream butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pick the nettle tips with a disposable glove, wash in cold water and drain in a sieve.
- Bring approx. 600 ml of water to a boil in a large saucepan, add the nettles and let them collapse while stirring. Drain the nettles in a sieve, collect the cooking water, put them in a saucepan, pouring away the sediment. Add the potato cubes, add a little salt and cook for about 15 minutes.
- In the meantime, chop the nettles, sauté the shallots and the garlic in olive oil until translucent, add the chopped nettles, season with a little salt and pepper and simmer for about five minutes while stirring. Remove from the fire and stir in the crème fraîche.
- Add the fresh butter to the potatoes that have now been cooked and mash everything with the potato masher.
- Hard-boiled eggs go well with this.
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