Nettle and potato vegetables

Ingredients for 4 servings:

• 200 g nettles, only the tender tips
• 1,300 g potatoes
• 1 onion(s)
• 200 ml vegetable stock
• Milk
• some butter
• 2 tsp nutmeg
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First of all: The ingredients are approximate and can be slightly adjusted to taste. Boil only the fresh nettle tips with a peeled and halved onion and the broth in a pot for 5 to 10 minutes. Then puree everything in the blender attachment of a food processor. In the meantime, peel the potatoes and boil them in salted water. When they are done, drain them and reserving the water. Using a hand mixer, mix the potatoes with the nettle puree, 2 teaspoons of nutmeg (use less if that’s too much for you), a knob of butter, and milk if needed until the desired consistency is reached. If desired, you can also add a little more of the potato juices. Season to taste with salt and pepper. We like to eat it with bratwurst or fried bacon bits. Applesauce also goes very well with it. This recipe is from my grandmother. My children loved it. Healthy and diuretic.