Steve “Wildman” Brill - Identifying and Harvesting Edible and Medicinal Plants
Nettle and Carrot Casserole
The incredibly rich flavor of Nettle leaves is complemented by the sweetness of carrots and the tang of yogurt.
- 2 cups thinly sliced wild or commercial carrots
- 2 cups Nettles
- 1 cup yogurt
- 2 eggs
- 2/3 cup soy milk, milk or the reserved Nettle-carrot broth (or any combination of these liquids)
- 2 cloves garlic, minced
- ½ tsp dry, powdered mustard
- ¾ tsp sea salt
- Dash of cayenne pepper and nutmeg
Simmer the carrots for 10 minutes in one-half inch of water. Add the Nettles and simmer for another 5 minutes. Reserve the cooking water. Mince the vegetables in the blender or by hand, and mix in the remaining ingredients. Put in an oiled baking dish and bake at 275°F for 15 to 20 minutes, or until the casserole solidifies.
Serves 4
