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The nettles must be shaken very well, we must put on a cleaning glove so that we do not "sting", then wash very well in cold water, several times.
Then they must be scalded in boiling water and then boiled. The juice in which the nettles were boiled has healing effects, it can be drunk (with a little lemon juice or a pinch of salt).
After the nettles are cooked, mix them in a blender and make a fine puree. We mix this puree with 2 tablespoons of corn and 2 tablespoons of flour.
In a saucepan put a little oil (I put palm oil), then pour the nettles and put in the juice in which they boiled a polish and thin them as much as we want. During this time the corn and flour will swell and give a creamy consistency to the puree, like a ciulama. After stopping the fire, add a head of crushed garlic and finely chopped green larch.
They must be served with polenta, it was already raining in my mouth !!!
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The nettles are well chosen, washed and boiled for a few minutes. You don't have to use a lot of water. Strain and pass well.
Saute the onion in oil for 2-3 minutes, add the crushed garlic and then add the nettles with about 200 ml of the juice in which they were boiled and let them simmer.
From the flour and a little juice a thick sauce is made and it will be added to the food. Mix well to avoid lumps. Boil 2-3 more boils, stirring constantly.
Nettle food with garlic and horseradish - roasted nettles
Nettle food with garlic and horseradish - roasted nettles. Traditional recipe for nettles seasoned with onion and corn (or flour) and served with polenta. A fasting dish of tender nettles with green garlic and leurda, served with grated horseradish and polenta. It is tasty both hot and cold.
This one nettle recipe with garlic and horseradish is done in the part of Moldova and in the Kingdom (nettle food). Serve with polenta. A simple, traditional, unpretentious kind. The old man post recipe with spring flavors. When I say nettle food with garlic, I invariably think of the nettle puree with garlic and milk (with white sauce), in Transylvanian style - recipe here.
It is prepared exactly like our spinach dish - recipe here which we eat with friganele (bread with egg - recipe here).
Well, look like in other parts of this country nettle food it is made differently: without milk, with onion and garlic and it is thinned with the juice in which the nettles were scalded. In addition, at the end a polenta is made and everything is served with fresh grated horseradish. The combination seems strange but I assure you it works! Radu Anton Roman call them stinging nettles and tells us that they are cooked with onion and cornmeal (or a mixture of wheat flour and cornmeal). I followed his advice and I did well!
I give you the quantities for 4 servings of nettle food with garlic and horseradish - roasted nettles.
Nettle puree with polenta
Healthy and tasty, nettle puree with polenta is the perfect recipe for spring.
What you need for nettle puree
2-3 teaspoons crushed garlic
warm polenta for serving
Preparation - Nettle puree with polenta
Wash the nettles well in some water and cut their stalks. Put them soaked for a few minutes in boiled water with a little salt, then boil them. When the water starts to boil, add the onion. Drain them well and crush them with a wooden spoon or put them in a blender, then fry them in hot oil for 3-4 minutes.
Add the flour and 2-3 tablespoons of the water in which they boiled and mix well. After turning off the heat, combine with the garlic, salt and pepper to taste. Serve with polenta and egg.
a 2l bowl full of nettles, 1 large onion, 3-4 tablespoons oil, 2-3 teaspoons crushed garlic, 1-2 tablespoons grated flour, salt.
Difficulty: low | Time: 1h 30 min
1. I boiled the nettles with a sprig of larch and an onion cut in half
2. When I thought they were cooked, I took the nettles out of the water, threw the onions and kept the water in which they boiled.
3. In a bowl, I added 3 tablespoons of corn flour and a tablespoon of wheat flour to the nettles.
4. Chop the nettles well with the added ones with a wooden spoon, until the paste is made.
5. Meanwhile I chopped a clove of garlic, larch and prepared the water in which the nettles boiled.
5. The composition of nettles is thinned with water in which the nettles were boiled.
6. Heat a little oil in a saucepan (I put olives) and add the thin composition of nettles:
7. Boil a little more until the corn is boiled.
5 minutes before it is ready, add the garlic and larch.
8. In the meantime, make a polenta
And the end result which is more tasty than good-looking, not to mention healthy.
NECKLACE FOOD WITH GARLIC AND MAMALIGA
Eating nettle with garlic and polenta it is preferred by many Romanians every spring. Nettles with garlic are a traditional recipe, tasty, simple, cheap and healthy. Some know them as stinging nettles or nettle sticks. You can eat them simple, as in my recipe, you can add a little grated horseradish or you can make a nettle puree with milk and garlic, as I prepare the one with spinach. you can find the spinach puree recipe in this link.
You can find more recipes with nettles prepared by me in this link. I have grouped all the spring greens recipes in one post and you can find them here.
The young nettles are used, just out, good and tender. We can pick them from the side of the road, we also find them in the woods when we go for a walk on the green grass, but for those who don't have time they can buy them from the stalls in the market or from the supermarkets. Although it is easy to harvest and can be easily found, for those who end up capitalizing on it, it can be a source of income, because at the beginning of spring they sell it at very high prices.
If you are going to pick them yourself, don't forget to take some special garden gloves, because the nettles sting badly and you will have quite unpleasant itching sensations.
Be careful to buy a big bag, if you have the appetite and want to do it nettle food with garlic, because after scalding them they decrease considerably in volume.
The food of nettles with garlic is probably the one that keeps the greens in the kitchen. It is a sign that spring is settling.
The secret of this recipe is the garlic used. Don't skimp. I put garlic both during food preparation and near the end. Its taste and aroma are very important. Garlic completes and gives taste.
The water in which the nettles boil is very healthy. You can drink it because it offers a dose of kidney health. It's better cold. In time you will learn to consume it, even if you don't like it at first and you will probably never like it. She is healthy and that matters!
Greens should not be missing from the table of those who fast - their season has just begun. Nettle has diuretic and antiallergic properties, can be used to treat cystitis, helps eliminate water from the body, is good in treating arthritis and eczema. They are also perfect for people eager to lose weight. But, in addition to all these things, nettle is tasty and nutritious.
Be sure to wash the nettles very well, even if they look clean. Wash them in more water and be careful not to leave grass or other weeds or insects.
You can scald the nettles and keep them in the freezer, so that you can enjoy their taste in the middle of winter. You can dry nettles for tea. I often use nettle tea (in combination with 4 other plants - mousetail, horsetail, corn silk and plantain) to remove sand and kidney stones. It works very well!
The picture below was taken at the beginning of the blog, when I didn't know how to put the light on, and the nettles came out darker than in reality.
Here is what you need to cook nettle with garlic and how to prepare it:
1 head of garlic (Romanian) or 6 very large garlic cloves
500 ml of juice in which the nettles were boiled
I cleaned the nettles very well, choosing the young leaves, then I washed them in more water.
I boiled them in boiling salted water until the stalks of the leaves softened. I only put them in the water when it started to bubble.
After scalding them for about 5 minutes, I drained them, but I did not throw the juice in which they boiled. I use some of it in food, I drink the rest.
I chopped them as small as possible (my mother gives them through the mincer, but you can use a blender very well).
I hardened the finely chopped onion in the oil until it softened. I added 2 cloves of minced garlic to the knife, left for 30 seconds, then put the nettles, sprinkled a tablespoon of flour and mixed.
I poured 500 ml of the juice in which the nettles were boiled, I added salt and the rest of the garlic given by the press.
I let it simmer until the liquid has evaporated. I stirred often enough so that it did not stick to the bottom of the pot.
When the liquid has evaporated and the food has thickened you can stop the fire. Taste and add salt or garlic given by the press.
Nettle food with garlic is eaten hot with polenta.
If you like horseradish, add a little grated horseradish.