Wild herbs

    It is spring and the wild herbs begin to piple out of the ground.
    Take the family into the woods to find wild garlic, ground elder, onion cress and several other wonderful things.
    Use them in salads, pesto, breads, soups, well almost anything you want.

    Pickled turnips with ground elder and mustard
    4 people
    12 turnips
    Sea ​​salt
    ½ cup cider vinegar
    1 tbsp. cold-pressed rapeseed oil
    1 tbsp. coarse mustard
    1 tbsp. honey
    Freshly ground pepper
    2-3 handfuls of fresh ground elder shoots or other wild herbs, (ramson, sweet cicely, dandelions, sorrel, If you can not find wild herbs, use chervil instead )

    Peel and cut turnips into rough cubes. Put turnips in boiling salted water and boil them for 1-2 min. Until they are tender.
    Drain the turnips and marinade them while they still are warm, with vinegar, oil ,mustard, honey, salt and pepper. The two essential things about these pickled turnips is that their natural bitterness balanced delicately by dress The acid and sweetness, and marinating  takes place while is warm, so they absorb the marinade.
    Wash ground elder, dry them lightly in a towel, then chop them coarsely, and put them down into the turnips.
    Let the turnips marinade and if necessary taste. with the further salt and pepper.
    Turnips works really well as an accompaniment to grilled meat or poultry, as an independent lunch salad or as “sour” to pate, sausage or ham.

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