Baked Dandelion Roots
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g dandelion roots
- 30 g flour (whole wheat flour)
- 5 large egg (s), whisked
- 40 g breadcrumbs
- 60 g chips (potato chips), rind
- 50 ml lemon juice
- 300 ml wine, white, dry
- 300 ml meat broth
- 25 g parsley, finely chopped
- salt
- Pepper, white, ground in a mortar
- 1 ½ liters boiling water
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Treat the dandelion roots like carrots. So brush it off under running water. Just scrape off small specimens with a knife, peel larger ones. Then cut into pretty pieces that look nice on the plate. I always cut pens about 8 cm long and 2 cm thick.
- Now the root pieces are blanched in the boiling lemon juice, meat broth and white wine stock for about 5 minutes, then poured off and poured over with cold water until the roots have cooled down.
- Now the pieces of root are spread out on a kitchen towel and covered with a second. The point is to dry the vegetable sticks as well as possible.
- Now salt and pepper the dandelion roots and turn them in the flour. Then turn in the beaten egg and turn in the crumbled potato chips. Then add to the egg again. Now mix the breadcrumbs and parsley and turn the root pieces in it. Now fry in the hot clarified butter.
- Dandelion roots are a successful accompaniment to pickled game, sweet and sour meat dishes and hearty minced meat dishes on a sour basis.
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