Braised Sunflower
Similar to an artichoke, the meat of a sunflower can be boiled, roasted or braised and enjoyed as a side with poultry. This recipe also includes thyme, bay leaf and parsley stems, which when tied together create a Bouquet Garni.
Ingredients
Directions
- Remove any tough outer green from sunflower, leaving the tender center intact.
- Season flower with salt and pepper. Heat butter or olive oil in a heavy skillet, or Dutch oven over medium heat.
- Sauté shallot for 2-3 minutes, then add garlic and cook for 30 seconds.
- Place sunflower in pan, cut side down, if halved, and brown lightly for 3-4 minutes.
- Add wine and let it reduce by half. Pour in stock, then add thyme, bay leaf and parsley stems (when you tie these three herbs together it’s called a Bouquet Garni.) The liquid should come about halfway up the buds.
- Cover and simmer gently for 15-20 minutes, turning once, until buds are fork-tender. Remove lid and simmer for a few minutes to reduce braising liquid into a light sauce. Stir in lemon juice, turn heat off and add 3 tablespoons of butter, adjust seasoning and garnish with parsley.
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