Postelein Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g purslane, (Postelein)
- 1 teaspoon oil
- 1 small onion (s)
- 1 tablespoon crème fraîche
- 1 teaspoon vegetable stock, instant
- salt and pepper
- possibly water
Print Recipe
Pin Recipe Instructions
- Wash the linen thoroughly. Cut the onion into small cubes.
- Let the oil get hot in a large deep pan and fry the onion until translucent. Then put the Postelein, which is still dripping wet, into the pan. After a short time, the Postelein collapses. Scatter the vegetable stock over it and, if necessary, pour a little water over it. Steam the whole thing for 2-3 minutes.
- Pour off excess liquid. Gently squeeze the vegetables (goes well with a wooden spoon in a sieve). Roughly chop with a large knife and put back in the pan. Stir in the crème fraîche and season with salt and pepper.
- The Postelein vegetables taste similar to leaf spinach and can be used as a nice side dish or as a filling for pasta.
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