Summary

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

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Instructions

1. Pick the nettle tips with a disposable glove, wash in cold water and drain in a sieve.
2. 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.
3. 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.
4. Add the fresh butter to the potatoes that have now been cooked and mash everything with the potato masher.
5. Hard-boiled eggs go well with this.