Chou en purée (Wirsing)

Instructions

1. Bring the water and sea salt to a boil in a large pot.

2. While the water is heating, peel and cube the potatoes.

3. Add the potatoes.

4. Cut the half-cabbage in half, remove the core and slice into strips.

5. When the water is merrily boiling, add the cabbage.

6. Cook for about 15 minutes, until the potatoes and cabbage are tender.

7. Drain through a colander.

8. Purée using a hand-held or counter-top blender.

9. Transfer to a bowl.

10. Stir in the cream, add salt to taste and grind on some black pepper.

11. Grate some nutmeg over the bowl.

12. (Go easy on the nutmeg — a little goes a long way).

13. Reheat gently before serving.