Chickweed Paste
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chickweed, fresh without roots
- 2 tablespoon horseradish, freshly grated
- 2 cloves garlic)
- 1 tablespoon oil, (rapeseed or sunflower oil)
- salt
- vinegar
Print Recipe
Pin Recipe Instructions
- The chickweed is available to us all year round and in mild winter you can pick it or cut it off with scissors. It is often overlooked as a weed.
- Then it is chopped up, depending on who has what, either a wolf, a knife or a blender. Also the garlic and the horseradish. If necessary, you can also take the finished product out of the jar, but freshly grated horseradish is always better because of the essential oils.
- Now you add the oil and taste it with salt and vinegar. Comes in sealable jars, such as off-twist jars, and keeps them cool for storage.
- The paste can be kept for several days and is suitable for pasta, as a hearty side dish to sausage, meat, fish, or as a vegetarian spread.
- Chickweed pate should be taken as a preventive defense against colds 2-3 times a day.
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