Butter Fried Dandelion Blossoms - With Garlic And Parmesan
Servings: 2 people
Calories: 155kcal
When cooked, dandelions blossoms become soft and take on the consistency of artichoke. Throw in the flavor of garlic, butter, and Parmesan, and you have a really well-rounded and exciting side dish or the perfect topping for a slice of buttered sourdough toast.
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Ingredients
- 3 tbsps Butter Alternatively olive oil or coconut oil
- 2 -3 Cloves Garlic
- 2 Handfuls Dandelion blossoms Stalks removed.
- 1 Small chunk Parmesan
- ¼ Tsp Sea salt or to taste
Instructions
- 1. Peel and crush the garlic cloves. Heat 1 tablespoon of the butter gently over medium heat and add the garlic. Sautee until softened and turning golden in color.
- 2. Add the remaining butter together with the dandelion blossoms and salt. Stir gently until the butter has melted and the blossoms have wilted.
- 3. Roughly grate the parmesan and mix through
- Serve hot, directly from the pan topped with some parmesan shavings and a sprinkle of sea salt flakes.
Notes
Serve simply on sourdough toast or a slice of bread fried in olive oil. An extra sprinkle of salt works magic! They also taste great mixed into a creamy pasta and bacon sauce or tossed through a warm salad.
Nutrition
Calories: 155kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 435mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
