Photo by Flickr/NatureServe
Young Smilax spp. shoots are delicious when blanched and served with a vinegar-based dressing.
Ingredients
- 2 cups sarsaparilla shoots, cut into 1-inch pieces
- 2 tablespoons chopped fresh dill
- 2 garlic cloves, pressed
- 1/4 teaspoon red pepper flakes
- 1/3 cup apple cider vinegar
- 1/2 teaspoon sugar
Directions
- Blanch the sarsaparilla shoots in boiling water for 5 to 8 minutes. They should be green and fork-tender. Strain and immediately drench in an ice water bath to stop the cooking process. Set aside.
- In a small pot, combine the dill, garlic, red pepper flakes, apple cider vinegar, and sugar. Bring to a boil. Simmer for 2 minutes.
- Strain the shoots and pour the hot dressing over them. Stir to combine. Chill before serving.
