Spring-fresh nettle vegetables with mashed potatoes

Ingredients for 2 servings:

• 250 g nettles (nettle tips), fresh
• 2 shallots, chopped
• 1 garlic clove(s), fresh, chopped
• 3 tbsp olive oil
• 2 tbsp, heaped crème fraîche
• 1 kg potatoes, peeled, diced
• 1 tbsp sweet cream butter
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

vegetarian

Using disposable gloves, pick nettle tips, wash in cold water, and drain in a sieve. Bring about 600 ml of water to a brisk boil in a large pot, add the nettles, and stir until wilted. Drain the nettles in a sieve, reserving the cooking water and transferring them to a saucepan, discarding any remaining sediment. Add the diced potatoes, season with salt, and cook for about 15 minutes. Meanwhile, chop the nettles, sauté the shallots and garlic in olive oil until translucent, add the chopped nettles, season with salt and pepper, and cook for about five minutes, stirring continuously. Remove from the heat and stir in the crème fraîche. Add the fresh butter to the cooked potatoes and mash everything with a potato masher. Hard-boiled eggs go well with this.