3 c Mixed root vegetables;
- up to 4 c
2 ts Mixed dried herbs
2 tb Oil
6 c Water
1 c Young nettle tips
Salt; to taste
Black pepper; to taste,
- freshly milled
We used to gather the young, tender nettle tops each spring to use in
vegetable broths. If grasped very firmly they don't sting, a fact I
discovered one day when I had lost my gardening glove. The flavor is
not to everybody's taste, but worth a try, and after all, free.
Saute root vegetables and erbs in the oil for 4 to 5 minutes, cover
with water, and bring to a boil. Add nettles. Simmer covered until
roots are tender. Season and serve.
Recipe by Vegetarian Food For All by Annabel Perkins
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
