Kräuterpüree :
Die Erdäpfel waschen, schälen, vierteln und in Salzwasser weich kochen.
Den Blattspinat waschen, entstielen, blanchieren und kalt abschrecken.
www.panoramahotel-wagner.atSpinach-basil puree :
Wash the potatoes, peel, divide into quarters and boil in salted water until tender.
Wash the spinach leaves and remove the stalks, then blanch and rinse with cold water, then puree with vegetable bouillon.
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