A tasty way to eat vegetables and stock up on essential fatty acids (omega 3) of which there are plenty in purslane, for those who don’t like fish!
Ingredients (serves 4):
- Peel and wash the purslane carefully. Peel and wash the potatoes. Peel the onion.
- Cut the vegetables into small pieces and boil for 10 minutes in a pressure cooker with water and a cube of stock.
- Stir enough to obtain a “velvety” texture. Serve hot.
Add a dash of cream just before you serve.