About this recipe:The stems and buds of the Alexanders plant are a flavourful wild food, abundant during spring months particularly in the southern coastal counties. The Alexanders stems need little cooking and hold their own as a side dish, particularly with seafood.
450g Alexanders stems
3 tablespoons salted butter
salt and pepper, to taste
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Method Prep:5min › Cook:5min › Ready in:10min
Trim the stems and remove any fibrous skin from the outside (treat similarly to celery). Roughly chop into bite-sized pieces.
Bring a saucepan of water to the boil then add the Alexanders stems. Boil for 3 to 4 minutes until just tender, but still with a little crunch. Drain.
Toss the Alexanders in butter and season to taste. Serve immediately.