Dandelion Potato Mash

Ingredients

• 1 kg waxy potatoes
• 1 small parsnip (ca. 100 g)
• Salt
• 100 g young dandelion leaves
• 150 g large onions (2 big onions)
• 2 Garlic cloves
• 6 Eggs
• 3 tbsp olive oil
• Pepper
• 1 tsp ground anise
• 150 ml milk (1.5 % fat)
• nutmeg
• coarse Sea salt

Instructions

1. 1.

   Peel, wash and cut potatoes into about 2 cm cubes. Peel the parsnip and slice it thinly.

2. 2.

   Place potatoes and parsnip in a pot, cover almost with water, bring to a boil and season with salt. Cover and simmer over medium heat for about 20 minutes.

3. 3.

   Meanwhile, rinse the dandelion leaves, dry them, trim and cut into strips.

4. 4.

   Peel onions and garlic; dice the onions and finely chop the garlic.

5. 5.

   Pierce eggs, place in boiling water and cook for 8 minutes.

6. 6.

   Heat olive oil in a pot, add onions and garlic and steam covered over low heat for 5 minutes. Add dandelion strips, warm through and season with salt, pepper and anise.

7. 7.

   Drain the eggs and shock them in cold water. Drain potatoes and parsnip, reserving the cooking liquid.

8. 8.

   Mash potato cubes and parsnip slices using a potato masher. Warm the milk.

9. 9.

   Stir hot milk and 100 ml of reserved cooking liquid into the mash. Fold in half of the dandelion strips. Season the mash with salt, pepper and grate some nutmeg.

10. 10.

    Plate the dandelion potato mash on a platter, distribute remaining dandelion strips over it. Peel eggs, halve them, place on top and sprinkle with coarse sea salt.