Oh! My God those Creamed Nettles are Amazing!

The Stinging Nettle Notebook: A comprehensive 55 page notebook covering the folklore, food and medicine of this ancient plant. Read more.

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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