Ingredients with Measurements:
- 1 bunch of fresh Burnet Saxifrage (about 4 cups)
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of fresh thyme leaves
- 1 tablespoon of fresh rosemary leaves
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Wash and dry the Burnet Saxifrage, removing any tough stems or leaves.
3. In a small bowl, mix together the minced garlic, olive oil, thyme, and rosemary.
4. Place the Burnet Saxifrage on a baking sheet lined with parchment paper.
5. Drizzle the garlic and herb mixture over the Burnet Saxifrage, making sure to coat all the leaves.
6. Season with salt and pepper to taste.
7. Roast in the preheated oven for 15-20 minutes, or until the leaves are crispy and slightly browned.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 7g
- Carbohydrates: 3g
- Protein: 1g
Substitutions for ingredients:
- Burnet Saxifrage can be substituted with other leafy greens, such as kale or spinach.
- Thyme and rosemary can be substituted with other herbs, such as basil or parsley.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Top with grated Parmesan cheese for a cheesy twist.
- Add chopped nuts, such as almonds or walnuts, for a crunchy texture.
Tips and tricks:
- Make sure to dry the Burnet Saxifrage well before roasting to prevent sogginess.
- Use a sharp knife to mince the garlic finely for maximum flavor.
- Adjust the seasoning to your liking by adding more or less salt and pepper.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with other roasted vegetables for a colorful and flavorful side dish.
- Garnish with fresh herbs, such as parsley or chives, for a pop of color.
Garnishes:
- Fresh herbs, such as parsley or chives.
Pairings:
- Serve with roasted chicken or fish for a complete meal.
- Pair with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the Burnet Saxifrage is not crispy enough, try roasting for a few more minutes.
- If the leaves are burning, reduce the oven temperature or move the baking sheet to a lower rack.
Food safety advice:
- Make sure to wash the Burnet Saxifrage thoroughly before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Burnet Saxifrage is a wild herb that has been used in traditional medicine for centuries.
Flavor profiles:
- Burnet Saxifrage has a slightly bitter and earthy flavor, which is complemented by the garlic and herbs in this recipe.
Serving suggestions:
- Serve as a side dish or appetizer.
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