For ➋ 100 g fresh sorrel*
300 g potatoes
30 g soft butter
salt & fresh black pepper
Peel potatoes, cut into small pieces, put in a large baking tray. Cover with water. Add salt and 30 g of butter. Cook for 10 m on medium fire.
Clean sorrel. Add to the potatoes. Crush the mixture with a fork. Add salt and pepper, mix well.
Serve with Brussels beef with gueuze, grilled chicken or meat.
