Puree with pointed cabbage and Ba


1. Peel the potatoes and cut into pieces. Boil them in 25 mins in water with salt until tender. 2. bake the bacon in a large frying pan with no oil or butter in 10 mins until crisp. Scoop out the pan and drain on paper towels. Stir fry the cabbage 4 min in the remaining cooking fat. Add the butter and let 1 min. meestoven. 3. pour the potatoes, but catch 1 cup cooking liquid on. Stamp the potatoes with the cooking liquid with the puree stamper to puree. Spoon the bacon, cabbage and parsley and season to taste with salt and pepper. Serve with baked salmon fillet.

Source @AH

Puree with pointed cabbage and Ba


1 kg potatoes something be floury
1 duopak smoked bacon bits (250 g)
1 cabbage, cut into strips
1 cup flat leaf parsley
50 g butter (20 g), the leaves chopped