EDIBLE LIGHT BULB RECIPES

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LILY BULBS - FORAGER CHEF



Lily Bulbs - Forager Chef image

Lily bulbs slowly cooked until tender in lard or oil

Provided by Alan Bergo

Categories     Appetizer

Prep Time 15 minutes

Cook Time 45 minutes

Number Of Ingredients 6

A couple handfuls of lily bulbs (picked into individual petals, washed and cleaned)
Animal lard (as needed to cover to bulbs)
A clove or two of garlic
A few sprigs of fresh thyme
A bay leaf
Kosher salt (a pinch of two)

Steps:

  • Bring the garlic and herbs to a simmer in the fat and keep hot off the heat. Season the bulbs to taste with salt, then place in a container, like a mason jar or a ceramic crock.
  • Pour the fat over the bulb petals to cover, then refrigerate until needed. The bulbs will taste the best after a few days of aging in the fat, but they will keep for months or longer as long as the fat completely covers them and there is no exposed pieces of herbs or bulb.

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