Savoy cabbage and potato puree

Ingredients for 6 servings:

• 4 medium-sized potatoes, floury
• 1 kg savoy cabbage
• 2 garlic cloves, squeezed
• 4 sprig(s) tarragon, French, leaves only
• 10 tbsp extra virgin olive oil
• Salt and pepper, mixed, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan; also suitable as a side dish to grilled meat and fish

Boil the potatoes in lightly salted water until tender, peel, and press through a potato ricer. Set aside. Trim the savoy cabbage, remove the stalks, and finely slice the leaves. Cook in salted water until tender and drain well. Heat the olive oil gently in a pan, add the garlic and tarragon. After 1 minute, add the savoy cabbage and potatoes and sauté for 5 minutes, stirring occasionally. Season with salt and pepper. Shape the savoy cabbage and potato mixture into appetizer rings and serve. Alternatively, form the mixture into dumplings. If you don’t like tarragon, use other herbs.