This is a quick and easy dish that makes a delicious accompaniment to grilled or simply roasted meat or poultry.
Wauzontre is a Mexican vegetable that looks a bit like broccoli, but with much thinner stems and less leaf support. Typically, the leaves, branches, flowers, and seeds of Forisontre are consumed.
It is prepared in a similar way to spinach and broccoli. Alternatively, the huazontle can be coated in beaten egg and fried with salted Mexican cheese.
Along with corn, beans, chili peppers, peanuts, avocados, tomatoes, pumpkins, vanilla and cocoa, it is one of the highly nutritious plants that Mexico has contributed to the world.
material: Makes 4 servings as a side dish
- 450 g Forisontre (tops with stems and leaves removed)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large red onion, cut into thin rings
- 2 cloves of garlic (chopped)
- 1 teaspoon powdered cumin
- 1 teaspoon apple cider vinegar
- salt and pepper taste
Preparation:
Boil the foisontre in boiling water until tender. Drain and save.
Heat the olive oil and butter in a large frying pan, add the onions and fry until translucent. Remove 1/2 cup onion and set aside.
Add the garlic to the pot and cook until softened, then add the cumin, vinegar, salt and pepper and continue cooking for another 1-2 minutes.
Add the cooked fozontre to the pot and stir gently to combine with the other ingredients.
Place on a plate and cover with the reserved onions. Drizzle with additional melted butter, if desired.
