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- Use the first shoots of the dandelions. They are not fit for food after they blossom, as they then become bitter and stringy. Cut off the roots, pick them over carefully and wash well in several waters; then put them in a saucepan. Cover with boiling water. Add in a teaspoonful of salt and boil one hour. When done, drain and chop fine; then put them in a frying pan, add in a Tbsp. of butter, salt and pepper to taste. Stir till thoroughly heated and serve with egg sauce. Make a cream sauce and when finished add in two hard boiled Large eggs, the whites minced very fine and the yolks pressed through a sieve. Serve with boiled poultry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 20g | |
| Calories 102 | |
| Calories from Fat 101 | 99% |
| Total Fat 11.52g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2407mg | 100% |
| Potassium 4mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.12g | 0% |
