Hi Steemians! When did you actually have your last menu with purslane? It belongs to one of the old forgotten herbs with many fields of application.
Such as:
Heartburn, a headache, fever, blood-purifying, Bloodthirsty, diuretic, cough soothing, gum disease, digestion problems, constipation, Gastric mucosal inflammation, Inflammation of the lungs and much more.
Since I currently have none of these complaints I do not use it as a healing herb but cook a delicious soup!
Ingredients for 2 people:
100 gram fresh purslane2 medium-sized potatoes1 Shallot or onion20g butter600 ml chickens or vegetable broth2 tpbsp cream fraiche1 glass dry white wineDried or fresh chillinutmegsalt and pepper1. Wash Purslane, finely chop the onions and cut the potatoes into cubes.
2. Sweat the onions in butter, add the potatoes after a short time. After 1-2 minutes add the wine and allow to evaporate. Now add purslane and 3/4 of the broth. Cook until the potatoes are soft (about 20 minutes)!
3. Now smoothly mash!
If the soup is too tough, add the rest of the broth.
4. Add 1tbsp cream fraiche, some grated nutmeg ans taste with salt & pepper.
5. Chop the chilli and serve with a tbsp. cream fraiche and chilli on top!
Enjoy it!
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Again!, Very well done!!
It is little strange and very interesting recipe for me :) Can't imagine the taste. Would you mention the taste? Looks so yummy. Thanks @steved
Love it! Used to cook fat hen - chenopodium vulgare - these wild plants are really wild in the kitchen.