It seems easy to overlook dandelions when thinking of what to forage. They are incredibly bitter raw, almost impatable. But I really urge you to try this simple dish! When cooked, dandelion blossoms become soft and take on the consistency of artichoke. Throw in the flavor of garlic, butter, and Parmesan, and you have a really well-rounded and exciting side dish or the perfect topping for a slice of buttered sourdough toast.
Two of my kids loved these, and two did not! My husband and I really enjoyed them and will definitely be making this again! Let me know what you think in the comments below!
I’m careful to pick only the youngest, freshest blossoms and give them a good look before I put them in my basket. I’ve yet to see any ‘visitors’ on the flowers that I’ve picked, but if you’re worried, you can dunk them in salted water for a few minutes before rinsing them off and patting them dry with paper towels.
Ingredients
This recipe makes 2 servings
3 tbsps butter – You can use olive oil or coconut oil if you prefer, or a mixture of butter and oil. I’m generous with the butter…
2 -3 Cloves of garlic
2 Handful of dandelion blossoms – stalks removed.
A small chunk of parmesan, about 20g approximately
1/4 teaspoon sea salt or to taste.
Method
- Peel and crush the garlic cloves or finely chop them. Heat 1 tablespoon of the butter gently over medium heat and add the garlic. Sautee until softened and turning golden in color.
- Add the remaining butter, dandelion blossoms, and salt. Stir gently until the butter has melted and the blossoms have wilted.
- Roughly grate the parmesan and mix through
Serve hot, directly from the pan, topped with some parmesan shavings and a sprinkle of sea salt flakes.
Serving suggestions
Serve simply on sourdough toast or a slice of sourdough fried in olive oil. An extra sprinkle of salt works magic!
I can imagine these would taste great mixed into a creamy pasta and bacon sauce or tossed through a warm salad.
Butter Fried Dandelion Blossoms - With Garlic And Parmesan
When cooked, dandelions blossoms become soft and take on the consistency of artichoke. Throw in the flavor of garlic, butter, and Parmesan, and you have a really well-rounded and exciting side dish or the perfect topping for a slice of buttered sourdough toast.
Ingredients
- 3 tbsps butter – You can use olive oil or coconut oil if you prefer or a mixture of butter and oil. I’m generous with the butter..
- 2 -3 Cloves of garlic
- 2 Handful of dandelion blossoms – stalks removed.
- A small chunk of parmesan about 20g approxamately
- 1/4 teaspoon sea salt or to taste.
Instructions
1.Peel and crush the garlic cloves, or finely chop them. Heat 1 tablespoon of the butter gently over medium heat and add the garlic. Sautee until softened and turning golden in color.
2.Add the remaining butter together with the dandelion blossoms and salt. Stir gently until the butter has melted and the blossoms have wilted.
3.Roughly grate the parmesan and mix through
Serve hot, directly from the pan topped with some parmesan shavings and a sprinkle of sea salt flakes.
Notes
Serve simply on sourdough toast or a slice of sourdough fried in olive oil. An extra sprinkle of salt works magic!
I can imagine these would taste great mixed into a creamy pasta and bacon sauce or tossed through a warm salad.
Don’t forget to check out my other spring foraging recipes and tips!
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