Brennesselspinat is particularly in spring a popular court from game vegetable, which actually originates from times of distress, since Brennnesseln were always available in large quantities.

In addition one uses only young Brennnesseltriebe, which are in cooking water and cooled afterwards immediately in ice-cold water, thus the beautiful green color of the Brennnessel is stabilized. Afterwards the cold Brennnesselmasse is easily pressed out and chopped finely with a measurer or also happened. Subsequently, one prepares one flour-sweats (burn) with butter and flour and this with milk or cream (waiter) is up-poured, afterwards one agitates the Brennnesseln to it and tastes the whole with salt, pepper, Muskat and garlic. As supplement are eggs and potato much like. In addition, Brennnesselspinat is handed as supplement to other meals, her often without flour-sweat, only with cream prepared.

Brennnesselspinat is considered also because of her large Vitamin and mineral salt content as very healthy meal.

• See also: The Brennnessel in the kitchen

Related links

• Brennesselspinat on with pochiertem egg
• Brennnesselspinat as supplement to Schweinsfischerl in the pig net

Articles in category "Brennnesselspinat"

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