Coltsfoot Cream

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Method

Chop and sauté a handful or two of small coltsfoot leaves. Add water to cover and cook until soft. Add a tablespoon of toasted sesame seeds to the strained leaves and beat into an even cream.

(Reproduced from The Urban Dweller’s Country Almanac by Bernard Scholfield, 1978, with the permission of the publishers, Cassell & Co. Ltd.)

This is a very tasty dish; the combination of the sesame seeds and the coltsfoot leaves is well worth trying. I found it is just as good if you serve it without going to the lengths of beating it to a cream.

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