Nettle and Dandelion Sauce

What could better spice up mashed potatoes than a simple sauce made from nettles and dandelion greens.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Spinach, raw

  • 200 g Chicory, fresh

  • 1 spoon Oil, vegetable oil, canola

  • 2 pod Garlic, fresh

  • 1 piece Onion, raw

  • 3 spoons Sour cream

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel the onion and garlic, and finely chop them. Clean the nettles and dandelion greens, wash them thoroughly, and drain. Place a pot with 0.5 liters of lightly salted water on the stove. Wait for the water to boil, then add the dandelion greens and nettles.

  2. Let it all boil for 5 minutes, then strain the dandelion greens and nettles well and save the strained water. Chop or blend the dandelion greens and nettles with a hand blender. Place a pan on the stove and heat the oil. Sauté the onion until it turns golden, then add the dandelion greens and nettles.

  3. Mix the ingredients well with a spatula and add enough of the saved water to create a sauce that is not too thin. Add the garlic and season with salt and pepper to taste. Once the sauce boils again, let it simmer on low heat for 2 more minutes. Finally, add the sour cream and mix well. Serve warm with mashed potatoes.

Nutrition Information (Per 100g)

  • Calories: 64.99 kcal
  • Fat: 3.35 g
    • Saturated Fat: 1.12 g
  • Carbohydrates: 6 g
    • Sugars: 0.84 g
  • Protein: 1.81 g
  • Fiber: 1.81 g