Slipping down to the coast early morning, I harvest the young autumnal alexanders stems. They are so young that I simply lift them out from the earth, beautiful blanched sweet stems ready for some simple cooking.
Further reading: Traditional and Modern Use of Alexanders
- 3 handfuls of chopped alexanders stems (leaves removed)
- 2 large knobs of butter & a glug of olive oil
- 1 lime (juiced)
- sea salt & cracked black pepper
- Gently boil the chopped alexanders for 2 minutes in water, then drain.
- Melt the butter with the olive oil and gently fry the alexanders on low for a good 15 minutes. Fry them until they are very, very soft. The slower and softer you can cook them the better they will taste.
- Towards the end add the juiced lime, and put a lid on the pan. Steam fry on medium in the lime juice for about 30 seconds. Serve with crushed sea salt to taste.
- If you leave them over night in the fridge, they turn into a thick buttery dish once warmed back up to room temperature, and the flavours have had time to meld.