Cream of purslane

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.