A while back, I tasted roasted asparagus for my first time, and it was lovely. I had a glut of Japanese knotweed on hand and figured it would make an awesome star for a roasted dish like the asparagus. The lemony flavor of the knotweed, the carmely flavor of roasted chives, and the richness of the oil, is perfect.
30-40 tender Japanese knotweed shoots
1/2 cup of chopped chives
2 TBSP Olive Oil
1 TBSP Hazelnut Oil
Pinch sea salt
Pinch black pepper
read more "Oniony Roasted Japanese Knotweed"
Oniony Roasted Japanese Knotweed
What You Need:
30-40 tender Japanese knotweed shoots
1/2 cup of chopped chives
2 TBSP Olive Oil
1 TBSP Hazelnut Oil
Pinch sea salt
Pinch black pepper
- Heat the oven to 350 degrees.
- With a sharp paring knife, peel the knotweed shoots to remove the thin skin. This takes just the ~slgihtest~ pressure—I sort of scrape lightly to just peel the skin. Too deep and you'll cut the knotweed in half.
- Spread the knotweed on a baking sheet
- Sprinkle over the chives and the two oils. Toss the whole lot together
- Add salt and pepper to taste
- Bake for 4 or 5 minutes, until the knotweed turns pale and the chives crisp up. Serve immediately
