Lock down France Day 2:
It‘s important to eat healthily without going out shopping too often, thus limiting contact with other people and the spread of Covid 19, For lunch I decided to make the best of nature’s bounty: Nettles. Nature is abundant with the bounty of nettles she sends us on our land.
Nettles are full of vitamins and minerals and super fresh, they haven’t been sitting around in a delivery chain for days! In this recipe they are just wilted to preserve their healthiness.
No stinging mouth after lunch today, so here’s the recipe if you’d like to give it a go.
One each onion, carrot, leek and a large potato chopped up quite small
400g of nettle tips (not too much stem)
1 litre of vegetable stock
Olive oil to fry and drizzle
2 tablespoons crème fraîche, or to taste
Salt and pepper.
Sweat the carrot, leek, onion and potato in olive oil for 10 minutes
Add stock and simmer for 15 minutes until soft
Add nettle tips and sweat for a minute or two to wilt.
Whizz with a stick blender.
Add cream and season to taste.
Drizzle with olive oil and serve.