goat's BEARD, OR SNAKE-WEED
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- These roots are generally eaten either with sauce blanche, or fried.
- Scrape them, remove all the black spots, and put them, as fast as you prepare them, in a vessel in which you have mixed some water and vinegar.
- Take them out, and put them in boiling water ;
- add a glass of vinegar, and cook until they are sufficiently tender, but not too much.
- After this, drain them, and a moment before serving, roll them in a frying-paste {p<^te dfrire) ;
- fry them to a good color, and serve.
- Or you may, after they have been cooked and drained, serve them with sauce blanche.
- These roots are also good with roasted duck.
- (EUFS, d la Tripe.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Colander