Components
- 1 cup younger bramble stems (peel and lower into 1 cm size)
- 1 small onion (sliced skinny)
- 1 tbsp flour
- 1 cup inventory
- A pinch of grated nutmeg
- Sea salt and black pepper
- Bitter cream
Methodology
Blanch the Bramble stems in boiling water for 60 seconds. Drain and put aside. Fry the onion till translucent. Add the flour and stir the combination repeatedly for roughly 45 seconds. Add the inventory and maintain stirring on medium warmth till the sauce thickens. Add the seasoning and nutmeg, then add the Bramble stems and bitter cream to style. Prepare dinner gently for an additional 5 minutes. Serves 2.
