Nature's gifts are the best, so we can be grateful that dandelion is no longer an overlooked plant, but people use it for culinary and medicinal purposes. And it's good to pamper your taste buds with it this year too, so we advise you to see which recipes with dandelion should be on your menu.
March is the time when effective folk medicine returns to our kitchen. The widespread and edible perennial can be eaten raw in salads or cooked as an addition to various dishes.
Dandelion leaves are said to be a rich source vitamins and of minerals – and bitters stimulate the drainage of water, which is why it is said to be excellent at flushing out toxins.
Cottage cheese spread with dandelion
Ingredients (for 4 people):
- 5 tablespoons of low-fat cottage cheese
- 50 g of fresh dandelion leaves
- 1.5 tablespoons of sour cream
- 0.5 tablespoons of olive oil
- 1 pinch of salt
- 1 pinch of ground pepper
Preparation:
Mash the curd well in a bowl with a fork. Add the cream, olive oil, salt and pepper and mix the ingredients well. Clean the dandelion leaves, wash them thoroughly, dry them, chop them finely and mix them into the cottage cheese. Serve on bread.
Dandelion with potatoes and cheese
Ingredients (for 4 people):
- 450 g of dandelion
- 4 small shallots
- 3 large potatoes
- 7 tablespoons of olive oil
- hard cheese for grating
- 1/2 tablespoon pepper
- salt
Preparation:
Wash the dandelion well and cook it in boiling water for 5 minutes. Strain it and dry it well, and set aside the water it was cooked in.
Peel and wash the potatoes well. Cut it not cubes or shards. Add 3 tablespoons of oil to the pan and fry the shallots. When they get a golden color, add the dandelion and the water in which it was previously cooked. Cook the ingredients at a medium temperature on the hob. If necessary, add more water. When the dish is ready, season it with salt and pepper and add cheese and a spoonful of oil to each plate.
Dandelion soup
Ingridients:
- 20 dag of dandelion
- 1 clove of garlic
- 1 liter of vegetable broth
- olive oil
- salt
- pepper
- ground almonds
- nutmeg
- cubes of white bread and sour cream (optional)
Preparation:
Cook the dandelion in pure vegetable broth for a few minutes. Then cool the soup. Fry the garlic in olive oil in a pan, add the almonds and stir into the dandelion soup. Beat the mixture with a hand blender (you can also use it by hand) and add the spices. Dandelion soup can be enriched with sour cream or toasted bread cubes.
Dandelion salad
Ingridients:
- 4 large cups of dandelion
- 1 large leek
- 6 slices of bacon
- 2 tablespoons of maple syrup
- 4 eggs
- 60 ml of olive oil
- pepper
- 1/3 cup wine vinegar
Preparation:
Wash the dandelion well, strain and dry it and transfer it to a larger container. Also prepare a poached egg.
Fry diced bacon in oil in a pan and add leeks cut into rings. When the leeks are ready, add the vinegar, oil and maple syrup to the pan. Mix the ingredients well, then combine the resulting sauce with the dandelion. Mix everything well, put a poached egg on top of the salad and sprinkle pepper over it.
Dandelion honey
Ingredients for dandelion honey (for 1 jar):
- 300 g of dandelion flowers
- 300 g of sugar
Preparation:
Collect dandelion flowers in dry and warm weather, in the middle of the day, when the flowers are fully open. At home, separate the yellow flower pieces from the calyx. Put them together with the sugar in layers in a glass. Place it closed in the sun for enough time for the sugar to melt. Strain the flower pieces through cheesecloth and squeeze them thoroughly.
Dandelion honey can be used as a spread or sweetener for pastries, desserts and tea. Store it in a cool and dark place.
Fettuccine with dandelion, sun-dried tomatoes and pancetta
Ingridients:
- 210 g of dandelion
- 3 tablespoons of olive oil
- 6 large sun-dried tomatoes (diced)
- 60 g sliced pancetta (cut into cubes)
- 3 large cloves of garlic (minced)
- 2 pepperoni (ground)
- salt and pepper
- 500 g uncooked pasta
- parmesan
AdjAva:
Finely chop the dandelion and cook it in salted water. After the water boils, strain it and dry it. Heat the olive oil in a pan and fry the pancetta - when it turns golden brown, add the garlic, later the tomatoes and pepperoni. Season the ingredients with salt and pepper.
Cook the pasta as directed on the instructions. When they are ready, set aside the glass of water in which the pasta was cooked. Combine them with the other ingredients, add a glass of water and mix well. Serve and sprinkle with Parmesan if desired.
