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Goutweed recipes.

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Photo: Aegopodium podagraria 26. Use the young, still shiny leaves of goutweed (Aegopodium podagraria) as wild greens for:

Goutweed tzatziki

500 ml (1 pint) full-fat yoghurt
1 cucumber, shredded
250 ml (1 generous cup) chopped-up young goutweed
salt, pepper
squirt of lemon juice
(green powder) (= dried wild greens, powdered)
(a smidgen of mint)

Mix. Serve on dark bread or with boiled vegetebles, fish or meat. Or eat as such.

Goutweed minced meat

400-500 g (1 lb) minced meat, preferably organic or venison
250 ml (1 generous cup) chopped-up young goutweed
salt, pepper
(green powder)
(200 ml (1 cup) full-fat cream)

Fry the minced meat in butter until done. (Our butter is salted, so I salt later). Add goutweed, cream and the rest, bring to a boil, let simmer for perhaps 5 minutes, serve. Yum!

Broccoli with goutweed

1 kg (2 lbs) fresh broccoli
water, salt
3 eggs
100-200 ml (1/2 - 1 cups) chopped-up young goutweed
100 ml (1/2 cup) full-fat cream
salt, pepper

Boil the broccoli in salted water until soft.

Pour some of the cooking water into a bowl, add eggs, cream, goutweed, salt and pepper, and blend until smooth.

Butter a frying pan, add the broccoli. Pour your egg mixture over the greens, let simmer on low low heat for about 20 minutes. Serve.

(You can do the same with cauliflower. You can do the same without the wild greens. It'll make for tasty cabbage-type vegetables which even those who usually don't like boiled cabbages will wolf down.)

Mmmm. Tasty!