Spring Sarsaparilla Shoots Recipe

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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.
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Mother Earth News Gardening
Mother Earth News Gardening
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