I had no idea what to cook over the weekend and was looking for inspiration. Between the leeks and the salads was a stack of long packages which intrigued me. The first thing I read was "Les Nouveaux Producteurs du Nord" , the new farmers from the North. There was a photo of a farmer who held up the produce very proudly. He is growing Pissenlits blancs or white dandelions. He even provided a couple of recipes.
The dandelions I sometimes rip out of my small garden out front are edible, but not very tasty. They are so bitter. I sometimes put some of them in a salad, but just a few leaves.
This blanched variety is still a little bit tart, just like the endive or radicchio.
After checking the listed recipes I saw a soup. Making them into a salad was the first choice. Making them in a pan with parsley and basil and serving them with a meat dish was the third. I used the idea and changed the recipe a bit.
recipe for 2:
200 g white dandelion
2 shallots
1 spring onion
1 clove of garlic
1 tbsp olive oil
salt and pepper
450 ml chicken stock
2 tbsp creme fraiche
1 tbsp parsley
1 tbsp Caciocavalo Podolico Cheese or Peccorino
1 tbsp semolina
Grate the cheese and set it aside.
Chop onions and garlic.
Chop off the last 1/3 of the dandelion and just use the other part and give it a good wash.
Chop it onto 2 inch pieces.
Heat up the olive oil and toss in onions and garlic and saute for 3 min, add the dandelion and give it 2 more minutes. Season.
Fill up with chicken stock and bring to a boil.
Stir in the semolina to thicken a bit.
After 5 min the veggies are done, cut off the heat and stir in the creme fraiche and the parsley.
Finish with cheese.
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