Potato and savoy cabbage puree

Ingredients for 8 servings:

• 2 kg potatoes, floury
• 1 head of savoy cabbage, large or two small
• 150 g bacon, streaky
• 125 g butter
• 150 ml vegetable stock
• Milk
• cream
• salt and pepper
• Sugar
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetable mix, a recipe from my grandmother

Peel the potatoes, roughly dice them, and cook in salted water until soft. Meanwhile, roughly chop the savoy cabbage. In a large pot, fry the diced bacon, then add the savoy cabbage. Reduce the heat, as the savoy cabbage should only take on a little color, if any. Season with salt and pepper and pour in the stock. Cover and cook the savoy cabbage until soft. Since this is a recipe from my grandmother, the vegetables are cooked until very soft; back then, people didn’t care about crunchy vegetables. Then puree coarsely or very finely, according to your taste. Drain and mash the potatoes, adding a little hot milk, or maybe cream, every now and then until you have a creamy mashed potato. To make it tasty, add plenty of salt, grated nutmeg, and a large knob of butter. Mix everything well and season to taste. Now mix the mashed potatoes with the savoy cabbage. If you don’t like bacon, you can just fry the bacon out at the beginning and then remove it. Then add at least 1 tablespoon of sugar to the puree. You may also need salt and pepper, so season to taste. We always ate the puree with bratwurst, meatballs, or pork chops.