Fern is a perennial herbaceous plant common in the vastness of our land. And few people know that it can be cooked! Fern is eaten only after processing, due to the fact that it is bitter and contains thiaminase. By boiling, this substance is neutralized, and the product is ready for further manipulations! The menu is quite varied. Here are soups, stews, croutons, unforgettable combinations with other culinary ingredients.

Fern ragout

Recipe Ingredients:

• Fern - 1 b. PC.
• Onion - 1 pc.
• Carrot - 3 pcs.
• Vegetable oil - 50 ml.
• Tomato paste - 2 tbsp.
• Salt, red pepper, spices - to taste.

Cooking process:

• The fern must be thoroughly washed and boiled in water for 10 minutes. so that it doesn't melt. The water is drained through a colander, the fern cools naturally and finely chopped.
• Carrots are washed, peeled, rubbed on a coarse grater. Onions are also peeled, cut into half rings and fried in vegetable oil along with carrots.
• Next, add the fern and simmer until the moisture evaporates. With tomato paste, salt and pepper, also simmer for a few minutes. Serve even cold.

Fern croutons

Recipe Ingredients:

• Fern - 300 g.
• Chicken egg - 1 pc.
• Milk - 1 s-n.
• Mayonnaise - 100 g.
• Hard cheese - 100 g.
• Vegetable oil - 50 ml.
• White bread - 10 slices.

Cooking process:

• The fern is washed under running water, cut into pieces of 3 cm each. Vegetable oil is heated in a pan and the chopped plant is fried.
• In a separate container, mix the fern with mayonnaise. The egg is beaten with warm milk. White bread is dipped in this mixture. Spread fern on slices and sprinkle with grated cheese.
• Preheat the oven to 200°C and bake until the bread is browned. The toast is served hot.

fern soup

Recipe Ingredients:

• Fern - 500 g.
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Chicken fat - 150 g.
• Wheat flour - 1.5 tsp
• Sour cream - 2 tbsp.
• Salt, spices - to taste.
• Water - 2 liters.

Cooking process:

• Peel potatoes, wash and cut into small cubes. Peel the onion from the husk and chop. Rinse the fern and cut into pieces of 4 cm.
• Heat oil in a cast iron skillet and fry onion until golden brown. Next, add the fern and simmer together for 5 minutes. under the lid. Gradually add flour, stirring, simmer for 1 minute. and turn off.
• Bring 2 liters of water to a boil on the stove, boil the potatoes. At the very end, for 3 minutes, mix the fern with potatoes. Serve with sour cream.

fern salad

Recipe Ingredients:

• Fern - 500 g.
• Onion - 2 pcs.
• Carrot - 2 pcs.
• Chicken meat - 150 g.
• Dill - 1 p.
• Lemon - 1/2 pc.
• Sugar - 1 tsp
• Vegetable oil - 4 tbsp.
• Lingonberries - a handful.
• Salt, pepper - to taste.

Cooking process:

• First of all, the fern is soaked overnight in cold water. Be sure to change the water several times. Wash the plant, chop into small pieces.
• Peel and chop onions and carrots. Carrots can be grated for Korean carrots or simply on a coarse grater. Saute all vegetables in vegetable oil in a frying pan. Season with salt, sweeten, pepper and drizzle with lemon juice.
• Boil chicken meat (preferably fillet) and cut into large pieces. In a deep plate, collect all the ingredients and decorate with herbs.

Cutlets with fern

Recipe Ingredients:

• Fern - 500 g.
• Wheat flour - 1 tbsp.
• White bread - 150 g.
• Chicken eggs - 3 pcs.
• Greens - a bunch.
• Onion -1 pc.
• Vegetable oil - 3 tbsp.
• Salt, black pepper - to taste.

Cooking process:

• Wash and boil the fern, drain the water, chop with a knife, and then in a meat grinder. Peel, chop and sauté the onion in a frying pan. Mix with bread, onion, pepper, salt, raw eggs, herbs and pass through a meat grinder again.
• Form cutlets and dip them in flour, fry on both sides in vegetable oil. Serve hot with sour cream.

It is not difficult to recognize a fern and master the tactics of preparing this plant too. Therefore, armed with the necessary culinary knowledge, you can surprise your household with another novelty. Fern is used as an additional ingredient for complex and simple dishes.

Fried fern tastes like fried mushrooms. Since ancient times, this useful and mysterious plant has been included in the diet of the peoples of the Far East, as well as Korea and Japan.

It is one of the most ancient plants on earth, which appeared about 400 million years ago and has survived to this day. It is believed that the compressed wood of ancient ferns served as the forming material of coal.

The mysterious belief about the magical and magical properties of the fern flower remains a mystery to this day.

"Pundits" argue that ferns do not actually bloom, denying the mythology of Slavic culture, according to which the fern flower was endowed with magical properties.

Wikipedia: "this mythical fern flower blooms for only a moment, on the night before Ivan Kupala, it is very difficult to pluck it, because a certain (let's say) force prevents this . But the one who succeeds in this opens clairvoyance and power over this force, as well as all the secrets and treasures of the world "... such a belief ...

In nature, there are many types of fern, but only bracken, ostrich, osmund, and some other not so common species are considered edible.

What is useful fern. To begin with, I will note its low calorie content, only about 34 kcal per 100 g. Young fern shoots contain riboflavin, tocopherol, carotene and nicotinic acid. From trace elements: iodine, calcium, potassium, magnesium, manganese, sodium, copper, nickel, sulfur and phosphorus. Fern is rich in a large amount of proteins and healthy carbohydrates. The protein found in the fern, in its composition and properties, is close to the protein contained in cereals, which is easily digested. The unique useful property of the fern is considered to be its ability to remove radiation from the body. In addition, fern stimulates metabolism and relieves stress.

For cooking, young shoots of fern are collected, from which many different dishes are prepared: fern is fried, all kinds of salads are made with it, hot dishes with meat are prepared, as well as salted and dried, harvesting for the winter.

Attention: It is important to know that fresh fern cannot be cooked immediately, it must lie in the refrigerator for 3 days, this eliminates the possibility of poisoning. If you are going to salt the fern, then this can be done immediately.

Ingredients for Fried Fern Recipe

Fern 2-3 bunches

Onion 4-5 pcs

Carrot 2 pcs

Butter 50 gr

Sour cream 50 gr (optional)

Salt

How to cook

Fern fried cooking recipe

1. We take young, fresh shoots of fern, wash, boil for 10 minutes in salt water, preferably 2-3 times changing the water.

If you are cooking from salted fern, then it must first be soaked in plenty of water for at least 10 hours, changing the water every 2-3 hours. This removes excess salt and bitterness. Then you can still boil the fern for 1-2 minutes to completely remove the bitterness, but you should not boil it longer, because such a fern will become too soft.

2. While the fern is cooking, clean the onions and carrots. Next, the carrots are rubbed on a coarse grater, and the onion is finely chopped and everything is fried in butter.

3. Throw the finished, boiled fern into a colander in order to remove excess moisture and add to the onion-carrot frying. Mix everything and fry for 7-10 minutes. You can add a little sour cream at the end and simmer for another 3 minutes under a closed lid.

Fried fern goes well with boiled potatoes and with any meat. I served the fern with boiled potatoes and - it turned out to be a balanced in terms of fat, tasty, satisfying and healthy second course. In addition, I propose, based on this basic recipe for fried fern, to prepare Korean-style fern salad:

Fried fern. Korean salad

Ingredients: Fern, onion, butter, garlic, red and black pepper, coriander, soy sauce, salt, sugar.

How to cook: Boil the fern for 10 minutes. At this time, we prepare the dressing: fry the onion in butter, then add garlic, coriander, soy sauce, ground red and black pepper, salt, sugar to the pan. Next, put the fern in this frying and fry everything together for about another 7 minutes. All the salad is ready, you can serve it immediately hot, this salad with fern in the cold version is just as tasty.

Greetings to all readers and guests of the blog. I want to ask you one question right away: “Have you ever eaten a fern?” And don't tell me it's inedible and I haven't lost my mind.) After all, this plant is not only widely used in food, it is also harvested for the winter. And it tastes like something close to mushrooms.

In fact, of all the types of ferns, only bracken and ostrich are considered edible. Plus, you need to know when and how to collect this culture, and which part you can eat and which you can’t, well, be able to cook the plant correctly and combine it with other products. We will talk about all this today.

So, if you are going to use this herb for food purposes, then you only need to collect sprouts, which are called rachis. There is no exact collection time, but scientists determine the interval in the first or second decade of May.

If you did not have time to independently collect this type of crop, then do not be discouraged. Now the plant is actively sold in the markets, especially in stalls with Korean or Japanese cuisine. But the product will most likely be salted, frozen or dried. This also should not embarrass or frighten you, because from any workpiece you can cook a tasty and healthy dish.

Remember that bracken is a low-calorie product. Therefore, it is used with great success in the diet menu.

If you yourself are going to go for rachis for the first time, then I will give you a couple of useful tips:

• on the top of the sprout there must be a “squiggle” that looks like a snail;
• the sprout itself should be greenish in color with the finest fluff;
• the collection of raw materials should be done when the rachis begin to stretch upwards, and the optimal length is considered to be a sprout from 20 to 30 cm;
• petioles should be juicy and not rough, and should crunch when squeezed;
• it is necessary to cut the plants so that “stumps” of 4-5 cm remain;
• sort the crop by length and color, collect in a bunch;
• the collected workpiece is not subject to long-term storage and, without processing, begins to darken, becoming unsuitable for human consumption;
• bundles must be quickly delivered to the place where they will be processed, while laying them on a hard bottom so that the sun's rays do not fall and there is good ventilation;
• the shelf life before processing should not exceed 9-10 hours, but it is better if you process the rachis within 3-4 hours.

But before starting to get acquainted with the methods of preparing green grass, it is necessary and important to know and take into account what benefit or harm the plant can bring. After all, any product for different people gives a completely different result.

I will briefly talk about the main points of what bracken is useful for and to whom it is contraindicated.

In medicine, this herb has long been used and is indicated for patients who suffer from dry and wet pleurisy; headaches and chest pains; jaundice; aching joints and pain in the bones; diarrhea tinnitus; malfunctions of the intestines, stomach and spleen.

Also, a decoction of leaves and roots helps with constipation. In addition, the plant relieves pain, relieves worms and urine excretion.

The bracken contains a large amount of iodine, which saves people from leukemia and radiation sickness. Plus, shoots quickly restore impaired metabolism, which helps to get rid of extra pounds. It is also recommended for people who have experienced nervous stress. A positive feature is the fact that a dish prepared from fern brings the pulse back to normal, replenishes the lack of vitamins in the body, removes heavy and harmful metals, improves the activity of the endocrine system, and increases efficiency. It treats rheumatism, hemorrhoids, sciatica and is used for ulcers and cramps.

In addition to the positives, there are also negatives. After all, this plant also contains poisonous substances. Therefore, it is strictly forbidden to eat fern for women who are breastfeeding or pregnant. Be sure to follow the dosage, otherwise nausea, severe headaches may appear. Do not use low-quality shoots and leaves.

Remember that fern shoots are poisonous when raw, they must be boiled or salted.

Salted fern recipe

Summing up our information, I note once again that only rachis are eaten, that is, shoots with leaves that have not yet opened.

It is worth noting that not only preparations for the winter are made from shoots, but also soups are cooked, salads are made and various dishes with the addition of meat. But of course, it is best to harvest the fern for future use, that is, salt or pickle. Because in this state it will already be possible to cook any dish from it.

Ingredients:

• Fern - 1 kg;
• Salt - 500 grams.

Cooking method:

1. First of all, rinse the petioles of the plant well.

2. Take an enamel pan and sprinkle the bottom with salt, and put a layer of rachis on top. Then sprinkle with salt again, and again lay a layer of shoots. Lay out the layers overlap until the end of the green grass. Then set oppression on top, weighing 1 kg, and put the pan in a cool place for two weeks.

The final layer should be salt!

3. After the time has elapsed, drain all the liquid from the pan, you can not use it! Pour it down the sink, you won't need it anymore. And put the salted fern in jars and fill it with salted brine (take 1 part salt to 5 parts water). Add ascorbic acid (0.5 g per liter). And roll up the lids.

4. Store jars in a cool place. And before using it for food, soak the grass in water for two days so that the salt is gone.

This method is the fastest and most reliable in preparing the workpiece for the winter.

How to cook bracken fern salad in Korean

Considering that a person is still a very lazy creature, many do not salt the plant on their own and most often buy it, again in a salty form. Well, or those who are not too lazy and have their own preparations do not eat grass in its pure form, although this is not prohibited. And he makes savory snacks out of it, for example, a spicy salad. Therefore, for you, a recipe for a delicious treat for any side dish, for example, to.

Ingredients:

• Salted fern - 600 gr.;
• Vegetable oil - 100 ml;
• Soy sauce - 70 ml;
• Ground coriander - 1 teaspoon;
• Hot red pepper - 1/4 teaspoon;
• Garlic - 4 cloves.

Cooking method:

1. Soak the salted workpiece for half a day, while changing the water 3-4 times. Take a pot with a large volume of water and put on a large fire. While the water is boiling, cut the fern into 3 parts and put in boiling water.

2. Now boil the plant for exactly two minutes after boiling.

4. In a clean pot, put the plant from which all excess water has been drained. From above, squeeze the garlic through a garlic press, pour in the coriander, pepper, pour in the oil and soy sauce. Mix everything well. If desired, you can add a little snack.

5. Let the dish brew for several hours, and then serve.

A variant of cooking a dish from a salted workpiece with the addition of meat

The next type of food from healthy young shoots will be a real dinner. After all, rachis go very well with any kind of meat. So I advise everyone to try this food.

Ingredients:

• Pork - 300 gr.;
• Fennel - 1 pc.;
• Chile - 1 piece;
• Fern - 600 gr.;
• Soy sauce - 30 grams.

Cooking method:

1. Wash and finely chop the chili and fennel.

If you don't have fennel, you can substitute celery for it.

2. Rinse the pork and cut into medium sticks.

3. Split a frying pan with olive oil and fry the pork pieces, you need fried meat, not stew.

4. In the same pan, then fry the fennel and chili.

5. Soak the shoots of the plant in advance in water, as described in the previous recipe, and cut into several pieces. Add to skillet and stir-fry with fennel and chili.

6. After 5 minutes, add pork to the mass, mix everything well and turn off the heat.

7. Then pour in the soy sauce and mix everything again.

8. Before serving, decorate the dish with dried black sesame seeds.

How to freeze fresh bracken fern for the winter

Let's digress a little from cooking with the addition of our green grass and touch on another method of harvesting for the future. But we will no longer salt, but freeze.

I note right away that fresh fern cannot be frozen, it must first be boiled, otherwise it will deteriorate. In general, read the following photo method and I think you will have no questions left. And from frozen shoots, as well as from salted ones, you can cook any dish in the future.

Work process:

1. First of all, sort the rachis from excess debris and cut into several parts.

2. Pour water into a saucepan, add a little salt and put on fire. When the liquid boils, pour in the prepared shoots. Boil them for 5-7 minutes. Then discard in a colander.

3. When the plant has cooled down and all the water has drained, place it in bags and freeze.

It is better to first spread the cooked shoots on a tray and freeze them. And then shift into bags and store in the freezer.

Here is such a quick and original way to store ferns.

Making fern salad with chicken

Well, back to the question of what else tasty can be made with this useful plant. And as I said above, rachis complement the meat well. So now I suggest you make an appetizer according to the following recipe.

Ingredients:

• Chicken fillet - 300 gr.;
• Bow - 3 pcs.;
• Fern stalks boiled (or salted) - 300 gr.;
• Salt, pepper - to taste;
• Vegetable oil - for dressing.

Cooking method:

1. Peel the onion from the husk and finely chop into cubes. Chop the meat too. If you have salted fern, then soak it in water for several hours in advance.

2. Heat the pan with vegetable oil and fry the chicken with onions, salt and pepper the mass.

3. Then add the stems to the pan and simmer everything for a few minutes. Cool the dish and serve with fresh tomatoes.

By the way, you can also use such a dish as a hot dish.

We pickle bracken fern at home

In conclusion, I want to say that this green grass can and should be eaten (if there are no contraindications), but of course not raw, otherwise you can get poisoned. Remember that only young shoots with leaves that have not yet unfolded are suitable.

Most often, the fern is salted and harvested for the winter. They also boil and freeze. And only then they prepare different dishes: salads or savory snacks with meat and vegetables.

If you have freshly picked rachis and you are not going to harvest them, then it is still important to marinate them correctly first, and only then start eating them). Therefore, catch another marinating technology.

I hope that you will like the dishes prepared from bracken fern, and you will not only diversify your diet, but also fill your body with useful substances. Bon appetit to all and see you soon!

The fern is considered one of the oldest plants on earth, the bracken fern due to its excellent taste and beneficial nutritional properties, it has been widely used in the culinary arts of different peoples of the world and in folk medicine since ancient times. bracken fern increases immunity, improves metabolism, rejuvenates the human body, and among the peoples of China and Japan, it is considered an elixir of longevity. It is boiled, fried, stewed, pickled, salted, salads and independent side dishes are prepared from it.

Various salads are prepared from it, soups and main dishes are cooked, a delicious seasoning is made, as well as salted and marinated, bracken tastes like mushrooms, sometimes like asparagus. young sprouts bracken fern, called rachis, are harvested in the spring at a time when they rise above the ground to a height of 15 - 30 cm, and the leaves have not blossomed and are still in their infancy and look like curls of a snail. This occurs from mid-May to early June, depending on weather conditions.

Only young tender fern stalks are suitable for food, they are broken off by hand near the ground, edible tender stems break with a crunch and quite easily. The stems, which are bending and difficult to break, are best not collected for food, this fern has already coarsened, become fibrous and not edible.

When collecting stems bracken fern the main thing is not to confuse them with other types of ferns, it is important to know that the stems of this fern grow alone, being at a distance from each other, while in other types of ferns, the sprouts come out of the ground in a bunch from one place. bracken fern shoots they are smooth in appearance, but ferns: ostrich and shield are covered with dark scales and tiny leaves.

I usually tear a bunch of stems that fit in my palm and then wrap it with string and put it in my backpack. It is very important to cook the fern no later than 3-4 hours after collection, as the lower part of the fern stem begins to darken and coarsen, and if this happens, you will need to cut off the darkened lower part of the stems with a knife. Therefore, when I return home, I immediately put water on the fire, add salt, and as soon as the water boils, I put it in fern sprouts. The boiling stops immediately. And when the water in the pan boils again, I mark the time and cook the fern shoots for 9-11 minutes. Then I drain fern stalks in a colander, they do not break when bent and are well twisted into a ring, not too soft and not sour. The tops of the stems are considered the most valuable. From this fern you can cook many healthy and tasty dishes.

Fern dishes. Salting young shoots.

For 5 kg of bracken fern, take 2 kg of non-iodized salt. bundles fern stalks align along the tops and cut with a knife from the bottom of the stem. Salted in jars or barrels lined with a plastic bag. Salt is poured at the bottom, then fern, and so they alternate until the container is filled to the top. A thick layer of salt is poured on top and covered with a lid, oppression is placed on the lid, then the entire container is poured with brine, saline. The first salting lasts about three weeks. The brine is then drained fern transfer to another jar or barrel, also pouring fern bundles with salt - 0.5 kg per 5 kg of fern. From above, lightly press down with a load, so that the bunches of ferns do not peek out of the brine. The second salting lasts three weeks. For the third salting fern shoots prepare a brine - 0.5 kg of salt per 5 liters of water. The old brine is drained and a new one is poured in its place. The third salting also lasts about three weeks. Before use, salted fern should be boiled in water to remove excess salt.

If the fern is consumed fresh, then it should be boiled for 7-8 minutes in salt water, then rinsed and let the water drain in a colander or sieve. After that, it can be fried, stewed, marinated. The taste of fern depends on the way it is harvested. The rhizome of the fern contains a lot of starch and, in addition, lathers with water, has astringent properties and is a weakly acting anthelmintic.

Cooking from bracken-fern. Fern stewed with tomatoes

Cut the prepared fern into slices and fry in vegetable oil. Finely chop the onion and lightly fry. Then combine fern and onion, pour sour cream and simmer until tender. Prepared tomatoes cut into slices and fry.
Serve the fern on a plate, put the fried tomato slices on top and sprinkle with herbs.
Consumption of products: fresh fern - 100 g, 1 pc. tomato, butter, 1/2 onion, sour cream, herbs and salt to taste.

fern in dough

Prepare the fern as usual, and the dough, as always for the batter, is made from eggs, flour and milk, dip the fern cut into large slices into it and fry in a heated frying pan with boiling vegetable oil. Brown the ferns on all sides.
Serve the dish hot.
Food consumption: fern - 500 g, eggs - 1 pc., flour - 3-4 tablespoons, milk - 3-4 tablespoons, 1 tbsp. a spoonful of vegetable oil, salt and pepper to taste.

fern with eggs

Finely chop the fern, add chopped onion and lightly fry in a spoonful of vegetable oil. Pour flour, pour in meat broth or water. Add salt, pepper, and when the fern is cooked, put sour cream.
Hard-boil a few eggs, peel, cut into circles and place on a hot dish. Lay the fern on top. Serve hot.
Product consumption: fern - 750 g, onion - 2 heads, butter - 1 tablespoon, flour - 1 teaspoon, meat broth - 1 cup, sour cream - 1 cup, eggs - 3 pcs., salt and pepper to taste .

Fern in sour cream with new potatoes

Cut the prepared fern into slices, fry in a pan with butter, add the fried onions, sour cream and simmer. Boil new potatoes.
When serving, put the fern in the middle of the pan, and put boiled potatoes of the same size around the edges and sprinkle it with finely chopped dill.
Consumption of products: fern-100 g, butter - 10 g, sour cream - 50 g, onion - 10 g, young potatoes - 100 g, dill and salt to taste.

Fried fern with potatoes

Fern - 300 g
Potatoes - 6-8 pcs.
Vegetable oil - 3 tablespoons
Spices to taste and availability: black mustard seeds - 0.5 tsp, fenugreek seeds - 1/3 tsp, ginger - 1/3 tsp, and a little asafoetida and black pepper. Salt to taste.

Put the mustard and fenugreek seeds into the oil heated in a pan, stir quickly. As soon as the fenugreek darkens a little, add the ginger, asafoetida and black pepper. Immediately add chopped fern, lightly fry. Add potato julienne. Cover and simmer until tender while stirring. At the end, add salt to taste.

Fern cutlets

Boiled fern is finely chopped or passed through a meat grinder, stale wheat bread, lightly fried onions, pepper, salt, raw eggs, chopped parsley are added. Mix everything together well, form cutlets, roll them in flour and fry in hot oil.
Serving on the table, pour sour cream.
Food consumption: fern - 500 g, oil - 3 tablespoons, onion - 1 head, flour - 1 tablespoon, eggs - 3 pcs., white bread - 150 g, pepper, salt and herbs to taste.

Fern fried in sour cream

Finely chopped onion fry in oil until transparent, add boiled fern and fry together for another 10-15 minutes, stirring from time to time with a spoon.
Dilute flour with sour cream. Sour cream mixed with flour is added to the finished fern and kept on moderate heat until it boils again, and before serving, put a little finely chopped dill on the table, if desired, you can put it in the oven until golden brown.
Product consumption: per 400 g of fern, 1 pc. onion, butter - 2 tbsp. spoons, sour cream - 1/2 cup, flour - 1 tablespoon, salt, dill to taste.

Vareniki with ferns

300 g of fern, 4-5 pcs. potatoes, 1 pc. onion, 2 tbsp. oil, salt and pepper to taste.

For the test: 3 tbsp. flour, 1-2 pcs. eggs, 1/2 tbsp. water or kefir, 1 tsp. salt. Knead a stiff dough, let stand for half an hour. Boil potatoes and mash hot. Finely chop the onion and fern and lightly fry, mix with potatoes. Dumplings are molded as usual. When serving, ready dumplings are poured with oil and fried onions or sour cream.

Fern filling for pancakes or pies:
2-3 tbsp. fern, 1 pc. onions, 2 tbsp. flour, 2 tbsp. butter, 1/2 tbsp. milk or sour cream. Finely chop the onion, fry in oil until light golden brown, put the fern, fry together with the onion for another 3-5 minutes, sprinkle with flour, mix. Pour in milk or sour cream, let it boil so that the mass thickens. Ready stuffing to use for pancakes or pies. The stuffing is much tastier hot.

Fern ragout

Prepare the fern. Lightly fry the chopped onion in vegetable oil. Put the fern and keep on fire until it becomes soft. Add flour, a few tomatoes, salt and chopped herbs. Simmer covered until done. Can be served both hot and cold.
Product consumption: fern - 1 kg, onion - 2 heads, tomatoes - 4 pcs., vegetable oil - 2-4 tbsp. spoons, flour - 1 teaspoon, salt, pepper, herbs to taste.

Fern julienne with mushrooms

250 g mushrooms
250 g prepared fern,
1 onion
1 PC. carrots; to taste: butter, cream or sour cream, grated cheese, spices, salt.

Onion cut into cubes and fry in butter. Add finely chopped mushrooms, grated carrots and chopped ferns. Salt, add spices. All fry well. Divide into cocottes. Pour in cream and sprinkle with grated cheese. Bake in the oven.

Korean salads

1. A special grater for cutting vegetables into strips. You should get straws of about 2.5 x 2.5 mm and a length of 5 cm or more, depending on the size of the carrot.
2. Korean salt (sodium glutanate or Ajinomoto).
3. Soy Korean sauce (Brown liquid, very salty with a specific taste and smell)

For salads, not only bracken is used. According to this recipe, you can cook radishes, beets, carrots, cabbage. The method of preparation of all vegetables is approximately the same.

fern salad

Would need:
100 g of young tender fern shoots;
1 onion;
1 carrot;
2-3 cloves of garlic;
a bunch of parsley;
1 st. a spoonful of chopped dill;
olive oil;
a pinch of black and red ground pepper;
salt to taste

Cooking method:
1. Rinse the fern and boil in boiling water.
2. Cut the onion into half rings and fry in vegetable oil until golden brown, add the fern.
3. Let cool, salt, pepper, mix with chopped garlic, dill and parsley, season with salt and pepper.

We wash and clean 3-4 carrots, about 150-200 grams each.
Shred the carrots into a large bowl or bowl. It should be a long, thin straw. We add a little salt to it with ordinary salt, add a spoonful of sodium glutanate, mash the carrots like dough so that it starts up the juice. We leave it for a while, let it lie, let the juice flow. You can add a little vinegar to the carrots.
Pour odorless vegetable oil into the pan, 100-150 grams. While the oil is heating, we peel and chop the onion. Add red pepper to hot oil, and then put the onion. When the onion is fried, pour it with boiling oil over the carrots and mix it all. Add crushed garlic and pour about 1 tablespoon of soy sauce. Koreans also add sesame seeds. If tree mushrooms are soaked separately from carrots, especially with vinegar (they taste a bit like marinated because of vinegar) and mixed with carrots before pouring, it will turn out even tastier. There are slight deviations in the preparation of these dishes, but it is advisable to stick to the main ingredients.

The composition of spices for Korean salads and Korean carrots: ground coriander (cilantro seeds); peppers: black, allspice, red chili, paprika; fenugreek; Bay leaf; dried ground marjoram, basil, parsley, dill; oregano; turmeric; ginger; mustard seed.

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