I had been asked if I had photos of the roots of chicory (sikkori) and sweet cicely (Spansk kjørvel) for a talk about wild edible roots. I therefore dug some from the garden. Inspired by traditional Mediterranean ways of preparing wild and cultivated vegetables, I boiled the roots and they were then stir-fried with onions and winter chantarelle mushrooms before being added to scrambled egg (see the pictures for more). All the roots on the perennial chicory were far too fibrous to eat, but the sweet cicely roots were good (at least the younger ones!) More or less any vegetable can be prepared this way! Simple is best!
Chicory (sikkori) roots. On the left, perennial plants that have flowered-the roots were very fibrous; on the right is a self sowed root on a plant that hadn’t flowered: this was used for dinner!
Sweet cicely / spansk kjørvel (Myrrhis odorata) were good with a similar taste as the rest of the plant
Chicory (sikkori) roots.
Chicory (sikkori) roots.
Allium cepa “Ailsa Craig” (bulb onion / kepaløk)
Steamed runner beans (blomsterbønner) with chicory (sikkori) and sweet cicely (Spansk kjørvel) roots
Stir fried Ailsa craig bulb onions and winter chantarelles (traktkantarell)
Added runner beans (blomsterbønner), chicory and sweet cicely roots
…added a little chili mix
…and then continued cooking, adding a scrambled egg mix with parmesan cheese
Served on house 100% wholegrain bread (aka bricks)
15 minutes from garden to table must qualify as fast food, but unlike its namesake this is highly nutritious and with a few flowers becomes gourmet edimental food…
The greens were boiled and then stir fried quickly in olive oil with chili and garlic.
Inspired by traditional Mediterranean village food!
Yes, cooking is FUN!!
