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Mixed Wild Vegetables

260 calories per serving

ingredients

serves 4
450 g (1 lb) mixed wild green vegetables including nettle leaves, dandelion leaves, daisy leaves, daisy buds, white chard leaves, burnet, creeping bugle, coltsfoot leaves, shepherd's purse, sorrel and ribwort
1 handful mixed strawberry and raspberry leaves
250 ml (8 fl oz) water
salt and pepper
5 shallots
50 g (2 oz) butter
1 tablespoon flour
250 ml (8 fl oz) strong, hot vegetable stock
150 ml (1 1/2 pint) single cream
2 egg yolks

method

1. Wash all the leaves thoroughly in cold water and remove any withered leaves.

2. Bring the water to the boil with a little salt, add the leaves, then cover the saucepan and simmer gently for 3 minutes. Drain and coarsely chop the leaves. Peel and dice the shallots.

3. Melt the butter in a pan, fry the shallots until transparent, sprinkle on the flour and gradually stir in the stock. Simmer for 5 minutes.

4. Beat the cream in a bowl with the egg yolks and 2 tablespoons of the sauce. Remove the sauce from the heat and thicken it with the egg yolks and cream. Stir the vegetables into the sauce and season to taste.

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