Oh! My God those Creamed Nettles are Amazing!

Creamed

Creamed nettles are one of my pet specialities. I’ve been eating this dish regularly for the last 3 years when I chanced upon the idea while staring at a rather nice gammon steak one Winters day. Now before anyone starts whining at me for posting a nettle recipe in June.

… and I can bet you a smack around the head with a smoked kipper some smart Alec will email me saying, “But Robin you shouldn’t be eating nettles at this time of the year, it says so in the books!”

To which I shall retort, often with a snort to really make the point,”Tosh, piffle and balderdash.” Learn how to forage oh great and utter fool.

So grab yer Marigolds (if you’re a bit soft), and go find some tender nettles (NOT flowering or seeding). Then grab the rest of the ingredients, and be prepared to drool.

Further reading: Traditional and Modern Use of Stinging Nettle

Ingredients

  • 4 handfuls of nettles (chopped finely)
  • 25g butter
  • 25g plain flour
  • 600ml milk
  • 2tbsp crème fraîche
  • 2tbsp natural yoghurt
  • 2tbsp parmesan cheese (grated)
  • ¼tsp nutmeg (freshly grated)
  • salt and pepper to taste

Suggested Instructions

  1. Melt butter in a saucepan on a medium heat.
  2. Stir in the flour and cook for 1 minute.
  3. Take the pan off the heat, and slowly add the milk stirring all the time. If you don’t you’ll end up with lumps, not a problem but everyone and their granny will know you’re a crap cook.
  4. Next stir in the nettles and return the pan to the heat and simmer stirring continuously for about 5 minutes until the sauce thickens up.
  5. Now add the crème fraîche, yoghurt, parmesan cheese, nutmeg, salt and pepper and stir them all in as well. Cook for another 1-2 minutes, then serve.

Serves: 3

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