Raw, young dandelion leaves are eaten primarily in salads. Cooked, they are a delight for lovers of good soups. The roots can be roasted or fried. They can also be used to make infusions or to make a coffee substitute. The petals of dandelion flowers are often used to make the famous cramaillote, also called dandelion honey, a jelly with a subtle flavor that accompanies both your breakfast sandwiches and your foie gras toast.
We share your recipes around dandelion this Monday with Stefan Baudic, restaurant manager at the corner of the maidenss in Strasbourg on France Bleu Alsace
And like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15. Try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week:
– a gift voucher worth 120 euros offered by the association of the Stars of Alsace. To be used in one of the establishments of the association. The list can be found at the Stars of Alsace website
BLUE CIRCUIT INSTANT KITCHEN
It is today, Monday March 14, that the launch of the spring beer by the brewers of Alsace takes place. This spring beer awakens the taste buds at the end of winter! This is Dominique Baudendistel, president of Alsace brewersCEO of the unicorn brewery in Saverne which presents it to us this morning at 10:30 am (alcohol abuse is dangerous for your health, to be consumed in moderation)
