Roots Fireweed porridge

Roots Fireweed porridge

Roots fireweed (lat. Chamérion angustifólium) 200, 2 pcs of carrots, raisins, 50, 30 butter.

For this you can use the dried porridge milled roots of willow-herb, or raw. Porridge is prepared in the form of a layer cake: the bottom of the mold put carrots, grated on a coarse grater, trace the roots of willow-herb, then raisins. All fill with water, barely covering the top layer. At very low heat to boil for 3-4 minutes, turn off the heat and leave to languish under the lid for 30 minutes. 

There with butter. Add salt to taste.


6 Comments Add yours

  1. I need to try this, i looooove porridge !



  2. WOW thanks for sharing this something new to me I am going to have to try soon!


  3. I have never heard of fireweed roots! Interesting!


  4. Candace Kage says:

    We have some fireweed out in our timber. Will have to go do some digging.


  5. VET LEOW says:

    I never heard of fireweed porridge before…we just eat the usual chicken, fish, pork, or frog leg porridge here…


  6. I could actually see how this would be really good! It sounds yummy!


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