Hoppensprossen

Hop Shoots

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This vegetable, which is rarely seen on the modern English table, although quite common some hundred or so years ago, is very popular in Germany. The hop shoots are treated in much the same manner as asparagus—they are boiled in salted water, drained, and served with melted butter, salt and pepper.