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Simple Nettle Purée
Nettle Purée is a traditional British recipe for a classic accompaniment or base made by sweating down nettles before cooking with a red onion in butter. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle Purée.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : Wild FoodBritish Recipes
In March, when they are very young you can pick whole nettle plants (use gloves and scissors) and these can be processed into a nettle purée that can be eaten as a vegetable or can be converted as the base for nettle soups, nettle pastas or West African style stews. The purée also keeps well if frozen, so you can make a large batch when the nettles are at their best and tenderest to store for the remainder of the year (indeed, after June nettles tend to accumulate a crystalline compound in their leaves that makes them gritty in texture and bitter in taste).
Method:
Pick over the nettles then wash thoroughly and shake dry. If there are any tough stems remove the leaves from these and discard the stems. Add to the pan (the water adhering to the leaves will be enough to cook them) then bring to a simmer and cook for about 4 minutes, or until thoroughly wilted. Add the butter, seasoning and onion and stir to combine. Simmer for a further five minutes, turning the greens and mashing them with a wooden spoon all the while.
You will end-up with a purée that is bright green and fluffy in texture. This has an unusual and interesting flavour all its own that makes an excellent green vegetable or can be stored for later use. It is also very good served spread on toast for breakfast and topped with a lightly-poached egg.
