Side Dishes > Medieval > Cress with Milk & Almonds >
Cress with Milk & Almonds
2 C cress
1/2 C beet leaves
1 TBS olive oil
1/2 C Almond Milk
1/4 C parsley
1/4 tsp. salt
Bring water to a boil in a large cooking pot. Chop the cress and beet leaves; add to boiling water. Bring the water back to a boil, and then drain the cress and beet leaves. Heat the oil in a skillet, and add the drained cress, beet leaves and parsley. Fry for about three minutes, and then add the Almond Milk. Bring to a boil again, and cook for an additional minute. Add the salt. Serve.
About Cress: Garden cress (Lepidium sativum) is a fast-growing, edible herb that is botanically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as garden pepper cress, pepper grass, pepperwort or poor man's pepper. [Data Source: Wikipedia].
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
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