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Pan-fried Hosta Shoots

Pan-fried Hosta Shoots is a modern British recipe for a classic accompaniment or starter of springtime hosta shoots simply fried in butter. The full recipe is presented here and I hope you enjoy this classic British version of: Pan-fried Hosta Shoots.

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : British Recipes

Pan-fried Hosta Shoots
Hostas are members of the Asparagaceae (asparagus) family, native to East Asia. In Japan the were originally gathered as wild foods from the mountains, but now they're cultivated for their shoots, flower buda and flowers. The shoots, emerging in early spring are the most prized part. If you have an established hosta plant, you can actually harvest all the first flush of shoots and the plant will put out a second, more vigorous, growth of leaves.

One of the easiest ways of cooking them is by frying in butter. There's a fair amount of sugar in the outer leaves so they will caramelize nicely. And they're delicious as a vegetable. The image accompanying this recipe shows hosta shoots in the ground and fried hosta shoots.

Ingredients:

12 young hosta leaf shoots, cut at the base with a knife
50g butter
salt and freshly-ground black pepper, to taste

Method:

Place a heavy frying pan over medium-high heat. When hot add the butter and as soon as it begins foaming add the hosta shoots. Fry, turning frequently, for about 2-3 minutes until lightly caramelized on the outside.

Season to taste with salt and freshly-ground black pepper and serve hot as a vegetable.