Ratings: 1/5 stars
- 600 g thistle
- 1 lemon
- 1 dl of oil
- 2 cloves of garlic
- 1 teaspoon chopped parsley
- 1 tablespoon of flour
- 3 dl cooked broth
- 2 liters of mineral water
- 75 g roasted almonds
- Salt
- ground pepper
- For every pound of clean thistle, put half a deciliter of oil in another pan.
- Saute a finely chopped clove of garlic and a few sprigs of parsley in this oil.
- Add a spoonful of flour and add another quarter liter of cooked broth or water.
- Boil this sauce and after straining the broth, add the sauce you just prepared and leave it in the battery for five minutes.
- Meanwhile, crush 12 or 14 roasted almonds with two tablespoons of water in a mortar until a very fine paste is formed. Melt it with some thistle sauce and mix it with the stew.
- Add salt, a pinch of black pepper and boil for ten minutes.
- The broth from the first cooking of thistles is slightly bitter, so it does not take place in the final stew.
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Source: Informacion
