Pickled chard and rhubarb with wild garlic coated Vacherin Mont-d’Or and fried wild garlic bulbs πŸ’š

And the challenge continues. Last month, I wrote about the Food Blog Challenge organized by Foodblogs Schweiz and my three vegetarian dishes featuring hazelnut and carrots (a pie, pasta and a soup). This month, the provided food basket contained wild garlic, rhubarb, chicory, mint, spinach and chard. Challenging. Very challenging, indeed. I pulled all my creativity together and created a dish with chard, rhubarb and wild garlic.

Chard: Thoroughly clean chard stems and cut them into pieces fitting into your pickling jar. Sterilize the jar and fill it with the chard. For the pickling liquid, simmer equal parts of white wine vinegar, sugar and water until the sugar dissolves. Add a pinch of salt, chili, black pepper and a cinnamon stick. Pour the hot liquid with the spices over the chard. Seal and allow to cool over night before transferring the jar to the fridge. Infuse for at least a day before eating.

Rhubarb: Thoroughly clean rhubarb stems and cut them into pieces fitting into your pickling jar. Sterilize the jar and fill it with the rhubarb. For the pickling liquid, simmer equal parts of apple cider vinegar, sugar and water until the sugar dissolves. Add a pinch of salt, allspice and a bay leaf. Pour the hot liquid with the spices over the rhubarb. Seal and allow to cool over night before transferring the jar to the fridge. Infuse for at least a day before eating.

Bulbs: Go foraging. Collect leaves, buds and bulbs of wild garlic. Since wild garlic spreads like weed, collecting the bulbs won’t eradicate the plant. Thoroughly clean the bulbs, dry them and then fry them in olive oil and butter. Season with fleur de sel.

Cheese: Finely chop leaves of wild garlic. Coat spoonfuls of Vacherin Mont-d’Or with the chopped leaves.

Assembly: Arrange pickles into a half moon. Decorate with cheese, bulbs, wild garlic buds and baby leaves as well as primula petals.

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6 Comments Add yours

  1. With my ignorance and luck if I go forage for wild plant life and eat it, I’ll end up running down the street naked screaming, β€œTHE GREMLINS ARE AFTER ME”!!!

    Liked by 1 person

  2. Mums! says:

    That’s quite an interesting image πŸ™ˆπŸ™‰πŸ™Š Thank you so much for your amusing comment πŸ™πŸ» Have a wonderful day β˜€οΈ And beware of the Gremlins πŸ˜‚

    Like

  3. Sheryl says:

    What an intriguing combination! I never would have thought about combining rhubarb with chard and wild onions.

    Liked by 1 person

  4. Mums! says:

    Before this challenge, me neither. But I though, this combo might be interesting. And it worked quite well, as a matter of fact. Thank you so much for your comment, dear Sheryl.

    Like

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