So this is a overview, you see on facebook and in a few books I have seen the idea of using Dandelion stems as a form of noodles..
Now I love Dandelion, I like eating the young spring greens in many ways.. here is a lovely pasta dish made with pigweed, Dandelion and fresh Walking Onion Greens.. I made it for a company an it was much loved..
Of course the flowers are amazing, Dandelion Jelly is just FAB!
and I made batter dipped and deep fried Flowers for a dessert that was snapped up with moans of.. So good.. Yummy and so forth.
and the roots are so good in so many ways, So when I say a way to use the stems and the dishes didn’t look to bad.. I thought ok..
Found a great plant that had lots of nice big ones, and washed, trimmed them top and bottom and into pieces they went
So I looked at it and went hmmmm
I took a onion and finely diced it, added a clove of garlic and finely diced it, I then did a mix of butter and olive oil in a pan and cooked them till the onion was clear with hints of golden brown on edges and on the side, I mixed brown sugar, soy sauce, seasoning salt and vinager as a dressing.. I then poured that over and let it simmer away till it got thicker and just a bit sticky..
My first nibble had the expected bitterness but far less and by my third bite of it, I could see that I liked the green ok when I made sure to get some onion-garlic in with it as well as a bit of sauce..
While I give this part of the plant a 2 out of 5 as a edible, I am pretty sure if I added in some pea pods, some sweet greens, and lots of carrot curls and stirfried it and served it over rice, that that hints of bitterness would be a nice flavour to the overall dish..
So, anyone got a recipe using these that they want to share with me? because the noodle one did not suit my palate at all.. but I am comfortable that I could work on making a stirfry with them that would be good..