Sauté Samphire with Parsley

Super Samphire…also known as Sea Asparagus, it has vibrant green stalks and a distinctively crisp, salty taste. High in Vitamin and minerals, It is now a trendy garnish in many of the gourmet restaurants. Samphire is a sea vegetable harvested from the shoreline from mid May ! 

Salicorne_persillade_1_Watermarked_1

Serves 4                              Preparation & Cooking time 15 minutes

  • 1 cup (600 g) fresh samphire stalks
  • 1 clove garlic, peeled and crushed
  • 1/2 bunch flat leaf parsley
  • 1 knob of butter

Rinse and drain the samphire stalks. Blanch about 3 minutes in unsalted boiling water. Rinse and chop the parsley.

Melt the butter in a skillet. Pan fry the samphire for about 5 minutes, stirring, then add the garlic and chopped parsley. continue sauté for 3 minutes.

Add fresh pepper if you like but do not add salt as Samphire is naturally salty. Serve as is or with small slices of cooked ham or a poached egg 🙂

Share / PartagerShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Email this to someone
email