Summary

Ingredients

• 4 large potatoes, floury cooking
• 1 root / n parsley
• 200 ml milk
• 100 g butter
• 4 tablespoon wild garlic, finely chopped

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Instructions

1. Peel and chop the potatoes, peel the parsley root and cut into pieces that are smaller than the potato pieces as they cook longer than the potatoes. Cover a little with water and simmer for 20-30 minutes. Drain and pour through a potato press. Heat the milk and pour over the amount, while beating with a wooden spoon at the same time. Use enough milk to make a fine, homogeneous and not viscous pulp.
2. Melt the butter carefully, add the finely chopped wild garlic to the hot butter and let it simmer for a few seconds. Let the butter cool down a little and fold into the puree.
3. Only now carefully season with salt and possibly pepper. Briefly whip the puree with a normal whisk (no hand mixer or similar)
4. The very aromatic puree goes well with tuna and lamb steaks fried neutrally in olive oil.