Nettles are the stars of the spring season in Romania. I buy more, clean them, wash them, scald them for 2 minutes, then grind them in a blender and freeze them in bags, 200 grams of scalded nettles and 2-3 tablespoons of the water in which I scalded them. In winter it is a delight to take out a bag and make nettles stew with black rice or the puree I want to present to you today.
This puree is very simple to make, can be enjoyed even by non-nettle lovers and is versatile, it can accompany some baked or grilled chicken, fish, liver, it can be spread on bread or used as a dressing for a salad.
Ingredients
For 2 servings:
- 200 grams of scalded nettles
- A tablespoon of olive oil
- 2 tablespoons of tahini
- A grated teaspoon of salt
- ½ teaspoon pepper (omit if you are on AIP)
- A grated teaspoon of turmeric
- 3-4 large cloves of garlic
- A teaspoon of apple cider vinegar
Recipe Method
Put all the ingredients in the blender and mix until a fine paste is obtained. If necessary, we can add a few teaspoons of the water in which we boiled the nettles to adjust the consistency.
