Creamy broccoli puree with dill

Peel the potatoes, cut into pieces and cook in plenty of water with salt in approx. 15 min. Until done. Meanwhile cut the broccoli florets from the stalk.

Peel the stalk thinly and cut into cubes. Add the broccoli florets and cubes to the potatoes for the last 5 minutes of the cooking time and cook until al dente.

Drain and stamp fine. Cut the dill finely. Add the sour cream and dill and stir to a smooth puree. Season with the lemon juice, pepper and salt.