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Amaranth, recipestasty and not to be missed. We recommend some amaranth-based recipes to better enjoy this fake cereal.How to cook amaranth.
Amaranth in the kitchen
L'amaranth in the kitchenit finds ample space both for the use of its seeds and for its leaves and stems. Not everyone knows thatamaranthleaves and stems are also eaten.
In reality, the amaranth plant is exploited in every vegetative phase: when the plant ages, the collection of the green parts (leaves and stems) is suspended and the seeds ripen. The amaranth seeds are left to dry in the sun or in the shade and are used in the kitchen both whole (after cooking for at least 30 minutes), and in the form of flour.
Amaranth leaves and stems must be cooked for a few minutes. Several texts recommend cooking theamaranthfor 5 or 10 minutes, in reality a lot depends on the harvesting period: if the leaves are very young, just scald them. The ideal would be to taste the vegetables every 2 minutes so as to stop cooking when they have reached the desired tenderness.
L'amaranthcan replace spinach in anyrecipe: you can prepare stuffed ravioli, cannelloni, amaranth omelettes, flans .. just like you would with spinach. Of course, however, the taste is completely different!
In the following paragraphs we will see a series ofrecipeswith iamaranth seeds. In this paragraph we propose the curry amaranth soup prepared using the leaves and stems of the plant. If, during the harvesting phase, you have chosen the most fibrous stems, you will not need to increase the cooking times to soften them ... the older stems can be used in soups but only if processed with a vegetable mill.
Amaranth, recipes: amaranth curry soup
Ingredients for 4 people:
- 1 white onion
- 1 teaspoon of curry
- 2 - 3 cups of chicken broth or vegetable broth
- 2 potatoes cut into cubes
- a handful of blanched amaranth vegetables
- 1/2 glass of milk or bechamel
- 1/2 glass of white wine
- Extra virgin olive oil as required
- Salt and pepper as required
- Grated cheese
- Croutons of bread
For an even more alternative recipe, you can replace potatoes with Jerusalem artichoke (for more information: Jerusalem artichoke, recipes).
- In a pan, fry the onion with very little oil and flavor it with the curry. Let half a glass of wine evaporate.
- Add the broth and small diced potato. Bring to cooking.
- Pour everything into a blender and run at maximum speed. Also add the vegetables ofamaranthand blend.
- Add the milk or, if you prefer, the bechamel. Add the salt and a pinch of freshly ground black pepper.
- Cook again just enough to get the desired consistency and to reheat the soup.
Serve still hot, seasoned with a drizzle of oil; sprinkle with grated cheese and enrich the course with croutons.
Homemade Amaranth Flour
Thereamaranth flourit can be prepared at home by grinding the seeds with acoffee grinder. Toasting the seeds before grinding can improve the taste and obtain a drier flour.
Be careful not to over-toast the seeds or even let them burn: if you over-toast theamaranth seedsthe flour obtained could have a bitter aftertaste.
You will want to prepare a little flour at a time and use it fresh. Thereamaranth flour, unlike white flour, it is very rich in proteins so it does not keep for long periods.
This is not the first page we dedicate torecipes with Amaranth. Below we refer you to the recipes already seen to date.
- How to cook amaranth
On the page you will find general advice on cooking amaranth and the two recipes:
– Potato and amaranth croquettes
- Amaranth tamales
- Recipes with amaranth
On the page you will find information on the amaranth plant and three recipes:
- Amaranth gnocchi
- Amaranth and lentil soup
- Amaranth cookies
- Amaranth, properties and recipes
On the page you will find information on the nutritional values of amaranth and its beneficial properties, in addition to the three recipes:
- Pumpkin and amaranth risotto
- Amaranth cheese cake
- Amaranth and peppers meatballs
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