John Myers
Contents
show
Ingredients
Stalk jam:
- 40 g Carrot green - stems and leaves
- 20 g Parsley root greens - stems and leaves
- 150 g Turnip tops or turnip stalk
- 100 g Kohlrabi green - stems and leaves
- 100 g Cabbage green - cauliflower or broccoli leaves
- 200 g Celery green
- 50 g Beetroot leaves
- 2 Spring onions fresh
Spices:
- 1 tsp Savory spice
- 1 pinch Mace spice
- 1 pinch Pepper from the grinder
- 1 pinch Salt
You can also add meat:
- 30 g Ham cubes
- 50 g Kasseler
Cream to refine:
- 125 g Creme fraiche Cheese
Instructions
Stalk jam:
- Check greens that have been separated from cleaning vegetables for consistency, wash off and remove or cut out dirt spots if necessary. Chop everything into pieces and blach briefly in a saucepan and then finely puree with the hand blender. Season to taste with savory, mace, pepper and salt and simmer for another 5 minutes until an even vegetable pulp is formed.
Use:
- The stick jam can be served hot and cold as a side dish and addition to meat dishes, soups and on the cold buffet.
Annotation:
- Other variants of the stem butter are e.g. Cooked Swiss chard, spinach or kale preparations.
Nutrition
Serving: 100gCalories: 249kcalCarbohydrates: 7.2gProtein: 8.9gFat: 20.7g
