Course Type
Main Course
Dietary Restrictions
Vegetarian, Gluten-free
6 Servings
Ingredients
3 cups fresh stinging nettle leaves (be careful when handling)
2 mandrake roots, diced (produce section)
1 large onion, diced
3 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon thyme
4 cups vegetable broth
2 cups water
2 tablespoons olive oil
1 cup cooked beans (of your choice)
Cooking Utensils
Large pot
Strainer
Gloves (for handling nettles)
Knife
Cutting board
Spoon for stirring
Instructions
1. With gloves on, wash and drain the stinging nettle leaves. Be careful when handling raw nettles as they can cause irritation.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery and carrots, then sauté for about 5 minutes until the onions are translucent.
3. Add diced mandrake roots to the pot, sauté for an additional two minutes till the mandrakes become fragrant.
4. Now add the nettles to the pot. Stirring frequently, sauté the nettles until they wilt and decrease in volume.
5. Add the vegetable broth and water, and bring the mixture to a boil.
6. Reduce the heat to a simmer, then add the cooked beans, salt, pepper, and thyme. Let the stew slowly simmer for about 20-30 minutes.
7. For a thicker stew, you can blend a portion of the stew and mix it back in, or use a potato masher to mash some of the stew directly in the pot.
8. Taste and adjust seasonings if needed before serving.
