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Common Hogweed à la Polonaise

Common Hogweed à la Polonaise is a traditional British recipe for a classic accompaniment made from common hogweed shoots boiled until tender before being shredded, layered with a hard-boiled egg and topped with fried breadcrumbs before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Common Hogweed à la Polonaise.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesBread RecipesVegetable RecipesBritish Recipes


Ingredients:

400g common hogweed shoots
1 egg, hard-boiled and cooled and peeled
2 tbsp fresh parsley, finely chopped
120g butter
100g breadcrumbs

Method:

Trim any woody stems from the hogweed then bring a pan of lightly-salted water to a boil, add the hogweed shoots and cook for about 8 minutes, or until tender.

When done, slice the hogweed shoots into 3cm lengths then arrange in the base of a gratin dish. Slice the hard-boiled egg as finely as you can and arrange these on top of the greens. Melt the butter in a pan and when foaming add the breadcrumbs.

Cook until golden then pour the butter and crumb mixture over the hogweed shoots. Serve immediately.