John Myers
Ingredients for 5 servings:
- 7 leaves of ribwort plantain
- 7 leaves dandelion, young leaves
- 7 leaves mugwort, small leaves
- 7 yarrow leaves
- 7 leaves ground elder, young leaves
- 7 stalks of chickweed
- 7 nettle leaves
- 5 seeds (nettle), the tassels
- 50 g butter
- 1 m.-sized onion(s)
- 70 g flour
- 200 ml milk
- 200 ml cream
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Peel and dice the onion. Place it in a saucepan with the butter and let it become translucent. In the meantime, wash the herbs thoroughly and chop them very finely. Add the flour to the pan, stirring constantly, just enough to hold the butter. Deglaze with the milk and then top up. Stir until thickened. Now add the salt, cream, and herbs, and bring to a boil while stirring. This will make a thick sauce, which, once cooled, is also great as a spread. If you don’t like it so thick, simply omit the flour and use only 50 ml of milk. This goes very well with potatoes and smoked pork. The herbs can of course be varied; if you don’t have one, you can use another, or more of one.
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