Braised thistle stem

Braised thistle stem

Braised thistle stem

Braised thistle stem

BY ANDY HAMILTON        FROM AUTUMNWATCH

Prep : Less than 30 min     |     Cook : 10 to 30 min

Serves 4

Most people will have sat on a thistle but I wager that not many have eaten one. Loved by the Scots (for keeping the English out), the everyday thistle can make an unusual and tasty side dish.

Ingredients

Preparation method

  1. Wearing gardening gloves, tear off the spines from either side of the thistle leaving just the inner rib. Chop the ribs into finger-length pieces.
  2. Melt the butter in a frying pan over a medium heat. When the butter is foaming, add the thistle ribs in layers. Season, to taste, with salt and freshly ground black pepper.
  3. Pour over the stock and cover the pan with a lid.
  4. Bring the stock to the boil, then reduce the heat until the liquid is simmering and simmer for 30 minutes, or until the thistle ribs are tender. 

    >>>Preparing thistles can be a prickly job. It becomes easier with practice, but thick gloves are strongly advised for the novice de-spiner.

Braised thistle stem
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