Summary

Ingredients

• g 1,300 potato (s)
• Sweet potato (s) (same amount as potatoes)
• 125 ml vegetable cream (vegetable cream cuisine), real cream if necessary
• parsley
• 1 tablespoon olive oil
• 1 tablespoon linseed oil
• 10 pinches butter
• 3 medium onion (s)
• 600 g frozen kale, or approx. 1 k fresh kale, cleaned
• 300 g Emmentaler
• salt and pepper
• nutmeg
• broth
• possibly coconut oil

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Instructions

1. Peel all potatoes, cut into 1 cm thick slices and boil in water. Salt would be wasted because you can season the puree later.
2. Chop the onions and fry them slowly in olive oil. When the onions are ready, reserve 2/3 of them for the sweet potato purée.
3. Cut fresh kale (preferably!) From the stalks, cook with the remaining onions and covered with salted water for about 20 minutes until it is soft enough (fresh kale develops an almost repulsive, hearty smell that you only learn to suffer later) . Thaw frozen kale in the onions, let boil and season with salt.
4. As soon as the potatoes are tender, mash them with a potato masher or mash them with a potato press. Add the cream, chopped parsley, butter, linseed oil, olive oil, nutmeg, pepper and salt and mix everything together. If you like, you can also use coconut oil. Finally, either stir in the onions or sprinkle over them, or as you like.
5. Grate the Emmentaler cheese or cut it into small cubes.
6. Arrange the kale, sweet potato purée and Emmental cheese on plates.