IMPORTANT: Since this post was published, new information has come to light on the safety of eating sea arrowgrass.
I’ve recently got into blending whole lemons with a banana and necking the lot. You might be forgiven for thinking that it must taste exceptionally sharp, but it doesn’t. No really, try it, it’s delicious.
So while I was crafting this sea arrowgrass recipe, I decided to throw in a whole lemon just to see what would happen, and ‘my oh my’ am I glad I did.
I am now sold on this sea arrowgrass recipe, and it has become a bit of a household favourite.
It’s just such a pity that sea arrowgrass has such a short life before becoming spiky, which is how I assume it gets the ‘arrowgrass’ bit of its name.
Be prepared for a cuisineairian delight.
Sea Arrowgrass Recipe – Ingredients
- 1 red onion (chopped)
- 5 garlic cloves (sliced)
- 2 potatoes (cubed)
- 1 lemon (diced and deseeded)
- 3oz sea arrowgrass (chopped)
- 4tsp Marigold Swiss vegetable vegan bouillon powder
Sea Arrowgrass Recipe – Instructions
- Heat the oil in a saucepan over moderate heat and saute the onion until just translucent, then add the garlic and sautéed until soft, but try and not brown either.
- Add the stock, potatoes, lemon, sea arrowgrass and cook until the potatoes are tender, 20 to 30 minutes.
- Puree in an electric blender or use a stick blender, alternatively if you like eating chunks of lemon serve as is.
Serves: 4