Boiled Alexanders Shoots RecipeOrigin: Britain Period: Traditional |
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The best part of the alexanders plant is the leaf stem. If you can, cut the leaf stems near the base of the plant. Choose the thick ones that have been partially blanched by the surrounding grass or the leaves of the parent plant. Ingredients:
400g alexanders shoots 
Boiled Alexanders Shoots Preparation:Method:Alexanders are best picked just before the flowers open. Cut the shoots as close to the ground as you can then strip off the leaves and trim into asparagus-sized lengths (about 6cm long). Peel the stems with a knife (exactly as you would rhubarb) then bring a pan of lightly-salted water to a boil, add the alexanders and cook for about 7 minutes, or until tender. Drain from the pan, arrange in a serving dish then season with salt and freshly-ground black pepper. Dot with the butter and serve. |
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