Mixed Wild Vegetables recipe
information
260 calories per serving
ingredients
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
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.
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.
serving amount
serves 4
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