Horseradish Tree Drumsticks à la Grecque

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Those who like to work their way through whole artichokes or suck on crab legs will enjoy this yummy, messy 100 percent non-traditional dish. To savor the soft-cooked interior, split each piece of pod lengthwise, then scrape off the pulp and creamy seeds with your teeth. If you like a nippy finish, add a generous pinch of chilli flakes to the cooking liquid. Finger bowls are a must!


  • 2 cups vegetable broth
  • ½ cup light dry white wine
  • 1 to 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon coriander seeds
  • ¼ teaspoon dried thyme
  • ¼ teaspoon fennel seeds
  • 1 pound horseradish tree drumsticks
  • 2 tablespoons olive oil
  • Optional: minced parsley and/or cilantro (coriander) leaves


    1. In a large skillet, combine broth, wine, 1 tablespoon lemon juice, salt, coriander, thyme, and fennel and bring to a boil. Cover, reduce heat, and simmer 5 minutes.
    2. Slice tips from drumsticks. Cut pods into 2-inch sections. Add to broth. Simmer, covered, until tender inside, about 5 minutes. (To test, split open a pod and taste the interior; it should be soft and fleshy.) With slotted spoon, transfer to serving dish.
    3. If necessary, boil liquid to reduce to about 1 cup. Add olive oil. Pour over drumsticks. Cool to room temperature. Taste; season with lemon juice and salt.
    4. Serve at room temperature or chilled, with or without herbs.