Nasturtiums

    More Nasturtium Recipes   

Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper, then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.

Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms. Makes 6 servings

Nasturtium Butter

Ingredients:
1 pound butter, softened
1 quart nasturtium blossoms
juice of 1 lemon

In a food processor or blender add the butter, nasturtiums and lemon juice and process until completely mixed. Use on seafood or vegetables. You can also add minced garlic to this if you wish for a variation.

Nasturtium Mayonnaise

Ingredients:
1 cup mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped capers (or pickled nasturtiums)
1/3 tsp. grated lemon peel
2 tsp. chopped nasturtium leaves

Combine all ingredients well. Keep refrigerated until ready to use. Use on seafood or on any sandwiches in place of regular mayonnaise.

Nasturtium Canapés

Ingredients:
8 ounces cream cheese, room temperature
3 tablespoon finely chopped chives
3-5 tablespoons milk
2 loaves bread of your choice (see below)

Mix the cheese with the chives and 3 tablespoons of milk until smooth. If this is too thick add more of the milk. Using a serrated knife, trim your bread. You can use a baguette and slice thinly, leaving the crust. Or use a hearty wheat, honey wheat or even oatmeal bread and remove the crust then cut into small squares. Spread the cream cheese over your bread piece, not quite to the edges. At this point you can place on baking sheets and chill for up to 6 hours, or use immediately.

Pick your nasturtium blooms and gently rinse. Place one bloom on each piece of bread, or careful separate the petals and arrange in a design on top of the cream cheese. You can also add small herb leaves, such as thyme, oregano or chive stems to decorate. Serve your canapés on a pretty plate or platter lined with a paper doily. These are great for summer tea parties!

About the author:
Brenda Hyde is an avid gardener, freelance writer, mom and wife. She is owner and editor of Old Fashioned Living.com.

Nasturtium

[ nuh-STER-shuhm ]

All parts of this beautiful plant are eaten except the roots. Young leaves and stems add a peppery accent to salads and sandwiches, or be can used in dishes as a WATERCRESS substitute. The flower blossoms may be minced and used to flavor butter, cream cheese or vinegar, and the whole EDIBLE/Detail.aspx">FLOWERS are colorful and delicious in salads or as a garnish. Nasturtium seeds and immature flower buds can be pickled and used like capers. See also EDIBLE/Detail.aspx">FLOWERS, EDIBLE.

 

 

Nasturtium Risotto
from Emeril Live EM0218

Ingredients needed:

• 6 cups chicken stock
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3/4 cup finely chopped yellow onions
• 1 teaspoon minced garlic
• 1 1/2 cups Arborio or carnaroli rice
• 1/2 cup dry white wine
• 1/4 cup thinly sliced green onions, green tops only
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked white pepper
• 1 cup grated Parmigiano-Reggiano
• 1/2 cup shredded or torn, well washed nasturtium flowers
• 1/4 cup torn fresh chervil leaves
• Sliced chives, for garnish

In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.

In a large heavy saucepan, heat the olive oil and the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.

Reduce the heat to medium, add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.

Remove from the heat. Add the cheese, nasturtiums, and chervil, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Garnish with chives and serve immediately.

Yield: 6 to 8 servings

 

http://www.emerils.com/recipes/by_name/nasturtium_risotto.html

 

                                             

                                                                    

Pickled Nasturtium Seeds

Use green nasturtium seeds, and in picking retain a short length of stem on each. Lay the seeds in cold salted water for two days (two tablespoons salt to one quart water), then place them in cold water for another day. Drain well and place the seeds in a glass jar, cover with vinegar heated to the boiling point, and close the jar tightly. In a few days the seeds will be ready to use. They are an excellent substitute for capers

http://www.herbalgardens.com/archives/articles-archive/nasturtiums.html

 

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