by Elena
Today it’s about nettles!
Nettles contain vitamins A, C, B2 and K, Ca, Mg, Fe, good fat, acids, carbohydrates, amines and volatile oils, antihistamines and natural anti-inflammatory. This plant is growing through forests, gardens or roadside, near water.
When is cooked it is important that the leaves are picked from young plants. So today, although it was very cold and snowy, I’ve adventured in search of the first nettles. The amount I’ve managed to take was relatively a small one, so I’ve decided to cook them in combination with bulgur and garlic.
The nettles were selected and washed very well in several cold waters and transferred directly to the ceramic bowl of the 3L slow cooker (click here). I did not weigh them, but the leaves did not exceed 3/4 of the height of the pot. Over them I’ve added a bit of salt, pepper, a cup of water, 1/2 onion pre-cooked on the stove and set the pot for 2.5 hours on high .
At the end of the program, I’ve added a cup of bulgur and garlic paste, you can add less or more, depending on your taste. Mix everything very well and leave for about 20 minutes.
What I really like about cooking nettles at the slow cooker, besides taste, is that we do not have to throw anything. All the juice, all the vitamins remain in the pot.
Enjoy your meal!
Astazi este despre urzici!
Urzica contine vitamine – A, C, B2 si K, Ca, Mg, Fe, substante grase, acizi, glucide, amine si uleiuri volatile, antihistaminice si antiinflamatorii naturale, planta ce creste prin paduri, gradini, marginea drumului, pe langa ape .
Pentru gatit este important ca frunzele sa fie culese de la plante tinere asa ca astazi, desi era foarte frig si ningea ,m-am aventurat in cautarea primelor urzici . “Recolta” a fost una relativ mica si am decis sa le gatesc in combinatie cu bulgur si usturoi.
Urzicile au fost alese, scuturate de pamant si spalate foarte bine in mai multe ape reci si transferate direct in vasul ceramic al slow cooker-ului de 3 l(click aici). Nu am cantarit, dar frunzele nu depaseau 3/4 din inaltimea vasului. Peste ele am mai adugat un praf de sare,piper, o ceasca de apa,1/2 ceapa calita in prealabil pe aragaz si am setat oala pentru 2,5 ore pe functia high.
La finalul programului, adaugam o ceasca de bulgur si usturoi pasta dupa plac. Se amesteca totul foarte bine si se mai lasa aproximativ 20 minute.
Ce-mi place foarte mult la gatitul urzicilor la slow cooker, pe langa gust, e ca nu trebuie sa aruncam nimic. Toata zeama, toate vitaminele raman in oala.
Pofta buna!