SIMPLE SUMMER POTATO PUREE
This summer puree can be made with
spinach if there are no nettles to hand.
Serves 2
-
1 small potato, peeled and diced
-
8 oz (225 g) young nettle tops
-
3/4 pt (400 ml) vegetable stock
-
4 oz (110 g) fromage blanc
-
Pinch of salt, pepper, freshly grated
nutmeg
-
Wash the nettle tops in salted water and
drain.
-
Place the nettles, potato and stock in a
pan, cover and simmer for 20 minutes.
-
Pour off any excess liquid and puree the
potato mixture in a liquidiser.
-
Season well and stir in the fromage
blanc.
|