Pawaru-Grahmata

№ 59VII. nodaļa

Ziedi no portulakiem

Purslane and celeriac salad

  • Serves 4 as a side dish
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Seedi no portulakeem.

Modernizētslpp. 309 · PDF 323
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Wash the purslane well and pick it over, keeping the tender tips and buds and discarding thick stems.
  2. Peel the celeriac, cut it into slices about 5 mm thick (halve them if large) and boil in salted water for 6–8 minutes, until tender. Drain.
  3. Drop the purslane into boiling salted water for 1 minute, drain and cool under cold water. Squeeze lightly.
  4. Whisk the oil and vinegar. Toss the celeriac and the purslane separately in a little of it.
  5. Lay the celeriac on a flat plate, pile the purslane on top, pour over the rest of the dressing and grind pepper over. Serve at room temperature with roast meat.

Notes

What the book says vs. what we added

young purslane flowers (buds), washed and boiled in salted water; a few celeriac slices boiled "as usual"; each dressed separately with vinegar and olive oil; celeriac at the bottom, purslane buds on top, the rest of the dressing poured over, and a sprinkling of pepper. The amounts and times are ours.

Purslane buds

purslane forms tiny buds in the leaf joints from June to August. Collecting enough buds alone is slow work, so we use the tender tips with the buds on them. Purslane is sold in summer at farmers' markets and in Turkish and Middle Eastern shops (Turkish semizotu), and grows wild as a garden weed. If you can't find it, use samphire (blanched for 1 minute) or very thin green beans (3–4 minutes).

Context

in German and Baltic cookery of the time, purslane was eaten as a salad and also pickled in vinegar for winter.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt