Boiled Alexanders
10 min
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.
RobCan
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Ingredients
Serves: 4
- 450g Alexanders stems
- 3 tablespoons salted butter
- salt and pepper, to taste
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.
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