Recipe: Dandelion and yams pies
Savory pies and pizza with herbs
July 14, 2011
Dandelion is a spontaneous herb that grows well in arid soil. My dandelion was seeded, is watered and pampered all year and lives happily in a pot large 1 m in diameter, with hyssop and some ornamental chili.
Over the years of course, the plants fight each other for the upper hand, and occasionally I have to intervene. I chose to eradicate an entire dandelion plant, so I had an abundant harvest.
 I prepared two recipes: these delicious pies that can be served with the parchment paper in which they are wrapped for a bouquet effect, and some Eggless dandelion pancakes.
Dandelion and yams pies
Ingredients
Serves two:
50g dandelion leaves (about 1 cup)
1 yam
1 onion
1 egg
100ml milk
70g flour
1 tsp baking powder
 Directions
Chop the onion and toss in pan with little oil. Add the yam cut into 1 cm cubes and let simmer for 10 minutes.
Add the dandelion cut into small pieces and cook for a couple of minutes.
Divide into two individual ramekins with baking paper.
Beat the egg with the milk, flour and baking powder and pour into the ramekins.
Bake in preheated 180° C (356 F) oven 25 minutes.
One year ago: Lebanese Fatoush (purslane salad)
Two years ago: Trinidad Perfume with chervil sauce
This goes to The Crispy Cook who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
You may be interested in...
|