Best 5 Nasturtium Nibbles Recipes
Nasturtium nibbles are a delightful and nutritious snack or appetizer that adds a pop of color and flavor to any occasion. These edible flowers, also known as Indian cress, come in a variety of vibrant shades, including yellow, orange, and red. Not only are they visually appealing, but nasturtium flowers boast a unique peppery taste that adds a zesty kick to various culinary creations. Whether you're a seasoned chef looking to experiment with new ingredients or a home cook seeking a fun and healthy snack, nasturtium nibbles are sure to impress your taste buds.
Let's cook with our recipes!
NASTURTIUM NIBBLES
Friends and family will be so impressed at how pretty and tasty these appetizers are. The ham salad, pineapple spread and chive spread combination make a delicious filling!-Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- With a small spoon, carefully stuff each blossom with a small amount of one of the three fillings. Line serving tray with nasturtium leaves if desired and top with filled blossoms. Refrigerate for 30 minutes.
Nutrition Facts :
NASTURTIUM RISOTTO
This one-of-a-kind risotto, from chef David Kinch of Manresa, uses all parts of the nasturtium plant, and it tastes as wonderful as it looks.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add leeks and cook, stirring, until soft and translucent, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring constantly, until grains are opaque, start to sizzle, and stick together, about 2 minutes. Add wine and cook, stirring, until liquid is completely absorbed, about 30 seconds. Season with salt.
- Reduce heat to low and add enough bouillon to cover rice. Cook, stirring constantly, until almost all the liquid has been absorbed. Add another 1/2 cup bouillon and continue cooking and stirring, until liquid has been absorbed. Continue cooking and adding bouillon, 1/2 cup at a time, until rice is al dente, about 20 minutes.
- Stir in butter and remove from heat. Fold in cheese and season with salt. Serve garnished with nasturtium pesto, chervil, and flowers.
STUFFED NASTURTIUM FLOWERS
Nasturtium flowers are more than just beautiful, they are delicious! They have a wonderful spicy, peppery flavor, a little like a radish, only sweeter and tangier. In the ingredients it says nasturtium petals, but whole flowers should be used(computer glitch).
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.
- Mix cream cheese thoroughly with herbs. Season to taste. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. This makes 4 servings, 4 stuffed flowers per person.
Nutrition Facts : Calories 199.1, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 168, Carbohydrate 1.8, Sugar 0.1, Protein 4.3
NASTURTIUM PESTO
Nasturtium leaves and stems add fresh peppery flavor to chef David Kinch's homemade pesto, which serves as a garnish for his Nasturtium Risotto.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside.
- Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.
RED NASTURTIUM OIL
A wonderful oil courtesy of Edward Tuson and Peter Zambri, co-chefs, Sooke Harbour House, Sooke, British Columbia. Use in salad dressings, rice or pasta, use your imagination! :D Cook time is marinating time.
Provided by Sharon123
Categories Canadian
Time P2DT10m
Yield 1 cup oil
Number Of Ingredients 3
Steps:
- Pour all the ingredients into a blender. Blend at high speed until smooth and colorful, about 3 minutes.
- Pour the mixture into a glass jar and let sit for 2 days in a cool, dark place. The petals will settle to the bottom.
- You may strain and use the clean oil, or stir and use with the flower petals.
Nutrition Facts : Calories 1927.1, Fat 218, SaturatedFat 13.5
Tips:
- Choose fresh, vibrant nasturtium flowers and leaves. The younger the flowers and leaves, the more tender and flavorful they will be.
- Gently rinse the nasturtium flowers and leaves before using. Be careful not to bruise them.
- Nasturtium flowers and leaves can be eaten raw or cooked. If you are eating them raw, add them to salads, sandwiches, or as a garnish. If you are cooking them, sauté, stir-fry, or add them to soups and stews.
- The flavor of nasturtium flowers and leaves is peppery and slightly bitter. This flavor can be balanced by pairing them with sweet or sour ingredients.
- Nasturtium flowers and leaves are a good source of vitamins A, C, and K. They also contain antioxidants, which can help protect your cells from damage.
Conclusion:
Nasturtium flowers and leaves are a versatile and nutritious addition to any diet. They can be eaten raw or cooked, and they add a unique flavor and color to dishes. If you are looking for a new way to enjoy nasturtiums, try one of the recipes in this article. You may be surprised at how delicious they are!
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