Nut Potatoes with Spinach

Ingredients

• 750 g small potatoes
• Salt
• Pepper
• 500 g leaf spinach
• 1 onion
• 2 tbsp butter
• 100 ml instant vegetable broth
• 300 ml whipping cream
• 1 tbsp light sauce thickener
• 1 Garlic clove
• 30 g pine nuts
• 30 g Pistachios
• 30 g hazelnuts
• 4 tbsp olive oil
• 1 bunch parsley

Instructions

1. 1.

   Wash potatoes, cook in salted water for 12-15 minutes, drain and let cool slightly. Then peel.

2. 2.

   Rinse spinach thoroughly, discard stems, blanch in salted water for 1 minute. Drain, shock in cold water, pat dry. Squeeze excess moisture with kitchen paper and roughly chop.

3. 3.

   Peel and dice onion. Heat butter. Cook onion until golden yellow. Add spinach and sauté briefly. Pour in broth and cream, bring to a boil. Sprinkle sauce thickener and stir until it boils once more. Peel garlic, squeeze into the mixture. Season with salt and pepper.