Baked dandelion roots

Ingredients for 4 servings:

• 300 g dandelion roots
• 30 g flour (whole wheat flour)
• 5 large eggs, whisked
• 40 g breadcrumbs
• 60 g chips (potato chips), ground
• 50 ml lemon juice
• 300 ml wine, white, dry
• 300 ml meat broth
• 25 g parsley, finely chopped
• Salt
• Pepper, white, ground pepper
• 1 ½ liters of boiling water
• Clarified butter, for frying

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Treat the dandelion roots like carrots. Brush them under running water. Simply scrape off small ones with a knife, peel larger ones. Then cut them into neat pieces that look nice on the plate. I always cut sticks about 8 cm long and 2 cm thick. Blanch the root pieces in a boiling mixture of lemon juice, meat broth, and white wine for about 5 minutes, then drain and rinse with cold water until the roots are cool. Spread the root pieces out on a kitchen towel and cover with another. The idea is to dry the vegetable sticks as thoroughly as possible. Season the dandelion roots with salt and pepper, and coat them in flour. Then coat them in beaten egg and crushed potato chips. Then add them back to the egg. Mix the breadcrumbs and parsley and coat the root pieces in them. Fry them in hot clarified butter. Dandelion roots are a great accompaniment to pickled game, sweet and sour meat dishes, and hearty minced meat dishes with a sour base.