Savoy Cabbage and Potato Puree

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

4 medium potato (s), floury-boiling
1 kg savoy cabbage
2 garlic clove (s), pressed
4 sprigs tarragon, French, only the leaves
10 tablespoons extra virgin olive oil
Salt and pepper, more colorful, ground

Instructions

Boil the potatoes in lightly salted water, peel them and press them through the potato press. Put aside.
Clean the savoy cabbage, remove the stalk and cut the leaves into fine strips. Cook in salted water and drain well.
Heat the olive oil moderately in a pan, add the garlic and tarragon. After 1 minute, add the savoy cabbage and potatoes and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
Shape the savoy cabbage and potato mixture with the starter rings and serve. Alternatively, form cams from the mass.
If you don`t like tarragon, take other herbs.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.