Nettle and Potato Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g nettles, only the delicate tips
- g 1,300 potato (s)
- 1 onion (s)
- 200 ml vegetable stock
- milk
- some butter
- 2 teaspoons nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First of all: The ingredients are approximate and can be changed slightly to taste.
- Boil only the fresh tips of the nettles with a peeled and halved onion and the stock in a saucepan for 5 to 10 minutes. Then puree everything in the mixer attachment of the kitchen machine.
- In the meantime, peel the potatoes and cook them in salted water. When done, drain and catch the water.
- Mix the potatoes with the nettle puree, 2 teaspoons of nutmeg (if that`s too much for you, take less), a large trick of butter and, if necessary, milk with the hand mixer until the desired consistency is reached. If you wish, you can also add some of the potato water. Now season with salt and pepper.
- We like to eat it with bratwurst or skipped bacon cubes. Applesauce also goes very well with it.
- This recipe is still from my grandma. My kids loved it. Healthy and draining.
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