John Myers
Ingredients for 4 servings:
- 1 kg turnip greens, fresh!
- 1 kg potatoes
- 100 ml vegetable stock
- 200 ml cream
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the potatoes and cut into small pieces. Wash the turnip greens, removing the stalks and coarse green parts, then cut into fine pieces. Cook the potatoes and turnip greens with the broth, salt, and pepper in a covered pot for about 35 minutes until soft. Then roughly mash everything, add the cream (not all at once! Sometimes less is enough!), and season with salt, pepper, and nutmeg. This goes well with scrambled eggs, meatballs, or fish. Important: Let the vegetables (if there are any leftovers) cool in the uncovered pot and stir occasionally, otherwise they will quickly turn sour!
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