900 grams of nettles
2 stalks of fresh garlic
2 stalks of fresh onion
3 chives old onion
100 grams of yogurt
200 ml of fresh milk
3 tablespoons of flour
100 grams of oil
100 grams of raw nuts
1 vegetable broth
Salt and pepper to taste
30 grams of garnish cheese per serving
2 veiled eggs per serving
a pinch of smoked red pepper for sprinkling
lemon juice at will
Nettles are washed and boiled for 15 minutes. It is soaked with a hand press. Cut into small pieces.
In the bowl where the slurry is prepared (preferably a non-stick coating), put the oil together with the cleaned and finely chopped onion and garlic. Fry until it softens. When it is ready, add the flour and re-fry. Next comes the addition of nettle, fresh and yogurt.
Mix the mixture well and let it boil for a minute or two, then add the vegetable broth. Finally add the walnuts, sprinkle with salt and pepper to taste, stir everything very well.
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A lid is placed on the pot and the mash is allowed to simmer on very low heat, it is necessary to stir frequently. Leave on the hot plate until it thickens slightly, about 15-20 minutes.
The mash is served, sprinkled with cheese and veiled eggs.
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