careful not to confuse it with a small plant of a brighter green, the black nightshade (Solanum nigrum) or kill the dog, dog-wrenching. The leaves are of similar forms, but the black nightshade has white flowers hanging like potato and wears small black berries. Part of the herb black nightshade is poisonous but its ripe fruit is edible.
Edible part: leaves and buds make an excellent salad and can be cooked as greens. The seeds are separated from their envelopes by winnowing. They can cook, puree, dry them, grind them into flour and add to soups and stews. Some people say that cabbage leaves greasy taste better than spinach. We can use Similarly the various species.
This plant is related to spinach and contains more iron and protein than spinach and cabbage, and more vitamin B1 and calcium than raw cabbage. This is an important food for prehistoric peoples of Europe and, although it is often replaced by spinach, he still serves today in Ireland and the Hebrides, as was done in several parts of Europe during the famines of the Second World War. When food was scarce, Napoleon was using this plant to feed its armies during their European campaigns.
goosefoot Cream Recipe: Makes 4 servings
1 L / 4 cups of fresh leaves of lambsquarters, washed
50 ml / ¼ cup onion, chopped
50 ml / ¼ cup celery, chopped
500 ml /
2 cups water 2 ml / ½ tsp
tsp salt 45 ml / 3 tbsp tablespoon butter or margarine
45 ml / 3 tbsp of flour
625 ml / 2 ½ cup cream or whole milk
Salt and pepper to taste Put
goosefoot leaves in a pan with onion and celery.
Add water and salt. Bring to
boil, reduce heat and simmer until tender (5 to 10 minutes). Go to Chinese
or blender and set aside.
Melt butter or margarine in a skillet.
Fold in flour and let it boil a few minutes.
Slowly add cream or milk and stir until thickened and smooth. Add the mashed
goosefoot, seasonings and mix well.
Serve hot with crackers.
Recipe Chénopode cutlets in Italian: Makes 4 servings
1 L / 4 cups of fresh leaves of lambsquarters, washed
125 ml / ½
cup water 50 ml / ¼ cup butter or margarine
Salt and pepper to taste
50 ml / ¼ cup flour
500 ml / 2 cups canned tomatoes
Breadcrumbs past
grated Parmesan Butter Boil
lamb's quarters in water for 3 minutes.
Drain.
Add half the butter or margarine, and seasonings.
In a skillet, melt the remaining butter or margarine, add flour and let it boil a few minutes.
gradually add tomatoes and let the mixture thicken.
goosefoot Spread the bottom of a greased ovenproof dish and cover the with tomato mixture.
Sprinkle top with breadcrumbs and bake at 190C (375F) for 20 minutes or until nicely browned.
Sprinkle with Parmesan and serve.
Recipe Lamb's Bacon: Give a potion
Cut 2 slices of bacon into small pieces and fry until crisp.
Remove all fat except 15 ml (1 tbsp) and add 250 ml (1 cup) lamb's quarters leaves, washed and chopped.
Fry, stirring quickly until the leaves have become very tender (3 to 5 minutes).
A delight in two, three movements.
Recipe Chénopode substituted for the spinach: Makes 4 servings
Wash 1 L (4 cups) fresh young leaves of lamb's quarters and cook in 50 ml (1 / 4 cup) water until they are tender (15 to 20 minutes).
Drain and season to taste with salt and pepper noir.Servir with butter or white sauce.
Edible part: leaves and buds make an excellent salad and can be cooked as greens. The seeds are separated from their envelopes by winnowing. They can cook, puree, dry them, grind them into flour and add to soups and stews. Some people say that cabbage leaves greasy taste better than spinach. We can use Similarly the various species.
This plant is related to spinach and contains more iron and protein than spinach and cabbage, and more vitamin B1 and calcium than raw cabbage. This is an important food for prehistoric peoples of Europe and, although it is often replaced by spinach, he still serves today in Ireland and the Hebrides, as was done in several parts of Europe during the famines of the Second World War. When food was scarce, Napoleon was using this plant to feed its armies during their European campaigns.
goosefoot Cream Recipe: Makes 4 servings
1 L / 4 cups of fresh leaves of lambsquarters, washed
50 ml / ¼ cup onion, chopped
50 ml / ¼ cup celery, chopped
500 ml /
2 cups water 2 ml / ½ tsp
tsp salt 45 ml / 3 tbsp tablespoon butter or margarine
45 ml / 3 tbsp of flour
625 ml / 2 ½ cup cream or whole milk
Salt and pepper to taste Put
goosefoot leaves in a pan with onion and celery.
Add water and salt. Bring to
boil, reduce heat and simmer until tender (5 to 10 minutes). Go to Chinese
or blender and set aside.
Melt butter or margarine in a skillet.
Fold in flour and let it boil a few minutes.
Slowly add cream or milk and stir until thickened and smooth. Add the mashed
goosefoot, seasonings and mix well.
Serve hot with crackers.
Recipe Chénopode cutlets in Italian: Makes 4 servings
1 L / 4 cups of fresh leaves of lambsquarters, washed
125 ml / ½
cup water 50 ml / ¼ cup butter or margarine
Salt and pepper to taste
50 ml / ¼ cup flour
500 ml / 2 cups canned tomatoes
Breadcrumbs past
grated Parmesan Butter Boil
lamb's quarters in water for 3 minutes.
Drain.
Add half the butter or margarine, and seasonings.
In a skillet, melt the remaining butter or margarine, add flour and let it boil a few minutes.
gradually add tomatoes and let the mixture thicken.
goosefoot Spread the bottom of a greased ovenproof dish and cover the with tomato mixture.
Sprinkle top with breadcrumbs and bake at 190C (375F) for 20 minutes or until nicely browned.
Sprinkle with Parmesan and serve.
Recipe Lamb's Bacon: Give a potion
Cut 2 slices of bacon into small pieces and fry until crisp.
Remove all fat except 15 ml (1 tbsp) and add 250 ml (1 cup) lamb's quarters leaves, washed and chopped.
Fry, stirring quickly until the leaves have become very tender (3 to 5 minutes).
A delight in two, three movements.
Recipe Chénopode substituted for the spinach: Makes 4 servings
Wash 1 L (4 cups) fresh young leaves of lamb's quarters and cook in 50 ml (1 / 4 cup) water until they are tender (15 to 20 minutes).
Drain and season to taste with salt and pepper noir.Servir with butter or white sauce.
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