Paste of Nettle, Goutweed and Comfrey

Rating: 2.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Stir milk through with whipped cream. Rinse tender herb leaves, dry well and chop coarsely. Crush the leaves in half of the whipped cream and milk mixture, add the rest and mix heartily with the eggs.

Grease a loaf pan, pour in the liquid and place in a larger gratin dish with water. Bake the pâté in the oven at 200 °C for at least 45 minutes. Then turn the pâté out onto a plate with nettle vegetables or possibly fresh herbs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

Related Recipes: