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🍽️ Creamy Potato and Dandelion Mash

392 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• 1 small parsnip (ca. 100 g )
• salt
• 100 g young dandelion
• 150 g large onions (2 large onions)
• 2 garlic cloves
• 6 eggs
• 3 tbsp olive oil
• pepper
• 1 pinch ground anise
• 150 ml milk (1.5% fat)
• nutmeg
• coarse sea salt

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the peeled potatoes into cubes of about two centimeters.
3. 3. Peel the parsnip.
4. 4. Slice the parsnip into thin rounds.
5. 5. Place the potato cubes and parsnip slices into a pot.
6. 6. Cover the vegetables with just enough water.
7. 7. Bring the water to a boil.
8. 8. Salt the cooking water.
9. 9. Cover the pot with a lid.
10. 10. Cook the vegetables for about twenty minutes over medium heat.
11. 11. Wash the dandelion greens thoroughly.
12. 12. Spin-dry the dandelion greens in a salad spinner.
13. 13. Remove any tough stems or woody parts from the dandelion greens.
14. 14. Cut the dandelion greens crosswise into thin strips.
15. 15. Peel the onions.
16. 16. Peel the garlic cloves.
17. 17. Dice the onions into small cubes.
18. 18. Finely chop the garlic.
19. 19. Poke a small hole in each egg with a needle.
20. 20. Place the eggs into boiling water.
21. 21. Boil the eggs for exactly eight minutes.
22. 22. Heat the olive oil in a pot.
23. 23. Add the diced onions and chopped garlic to the hot oil.
24. 24. Sauté the onion and garlic mixture over low heat for five minutes.
25. 25. Cover the pot while sautéing.
26. 26. Add the dandelion strips to the onions.
27. 27. Heat the dandelion through briefly.
28. 28. Season the mixture with salt.
29. 29. Season the mixture with pepper.
30. 30. Season the mixture with anise.
31. 31. Drain the boiled eggs.
32. 32. Rinse the eggs with cold water to stop the cooking.
33. 33. Drain the potatoes and parsnips.
34. 34. Collect the cooking water in a container.
35. 35. Press the potato cubes through a potato ricer.
36. 36. Press the parsnip slices through the potato ricer.
37. 37. Heat the milk.
38. 38. Stir the hot milk into the mash.
39. 39. Add 100 milliliters of the reserved cooking water to the mash.
40. 40. Mix half of the seasoned dandelion strips into the mash.
41. 41. Season the mash with salt to taste.
42. 42. Season the mash with pepper to taste.
43. 43. Grate some fresh nutmeg over the mash.
44. 44. Plate the dandelion potato mash.
45. 45. Spread the remaining dandelion greens over the mash.
46. 46. Peel the boiled eggs.
47. 47. Cut the eggs in half.
48. 48. Place the egg halves on top of the mash.
49. 49. Sprinkle coarse sea salt over the eggs.

Nutrition per serving

• kcal: 392
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 36 g