All Simple Vegetable Recipes

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

  1. Wash the nettle tops in salted water and drain.

  2. Place the nettles, potato and stock in a pan, cover and simmer for 20 minutes.

  3. Pour off any excess liquid and puree the potato mixture in a liquidiser.

  4. Season well and stir in the fromage blanc.

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