Saturday, August 23, 2014

Chokes and Ground Nuts

Chokes and Groundnuts

1 tablespoon butter or oil
2 cups Jerusalem artichokes scrubbed and sliced
1 cup groundnuts, scrubbed and sliced
1 small onion, chopped
½ cup flour
1 tablespoon Wild Herb Seasoning*
Salt and pepper, to taste
½ cup sour cream or milk
1 cup grated cheese

Preheat oven to 350°F.  Grease the bottom of a baking dish with butter or oil.  Spread artichokes, groundnuts, and onions on bottom of baking dish.  In a small bowl, mix flour, herb seasoning, salt, and pepper. Sprinkle over the roots.  Spoon sour cream or pour milk over mixture.  Top with a layer of cheese.  Bake for 40–45 minutes.
Wild Herb Seasoning
1 cup dried greens (cress, purslane, stinging nettle, kudzu)
¼ cup dried saltwort (if available or use a salt substitute)
1 tablespoon dried wild chives (wild onion and garlic tops)
¼ teaspoon garlic mustard seeds (or other mustard seeds)
¼ teaspoon evening primrose seeds

Blend ingredients in blender or coffee grinder.Use as a sprinkle on your favorite vegetable dishes, salads, or soups.


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