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Hedgerow Cookbook

55 54 Scrub large burdock and dandelion roots 2 each. Chop into a pan with 4 pints of water. Boil for 30 minutes. In another pan, gently dissolve 1lb of sugar in 4 pints of water with 2 tablespoons of black treacle and the juice of a lemon. Strain the roots, combine the two liquids and leave to go tepid. Add 1 oz yeast mixed to a paste in warm water. Leave to ferment in a covered bucket for 34 days, then bottle. Drink after one week. Cut off the skin and grate the white root outside if possible. Combine the grated horseradish with yoghurt or double cream, adding some seasoning and sugar, mustard powder and wine vinegar to taste. Great with cheese on toast Slice roots to matchstick size. Steam or boil in water. Drain, cool and combine with mayonnaise or vinegar. Wash dandelion andor chicory roots quickly do not soak. Dry and chop them and spread onto a baking tray. Bake at Gas 2150oC300oF until they are brown and brittle, then grind them and keep in a jar. Use in the usual way to make coffee. Follow the basic soup recipe page 14 adding any available roots, washed and sliced. When the roots are soft liquidize to a creamy consistency and add seasoning. Scrape 1 lb salsify roots. Cut up and leave for a few minutes in water with a drop of vinegar. Drain and boil in stock or water until tender. Drain again, keeping the water for the sauce. Make a basic white sauce, adding cheese or herbs and pour over the diced root in an oven dish. Bake in a hot oven for 10 minutes.
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