Mugwort flowers amplify and steadiness the candy flavors of winter squash, carrots, parsnips, and onion. If you happen to roast fall fruit as a facet dish for a savory entrée, add some mugwort to pears, apples, figs, and grapes. In simmered and soupy dishes, mugwort pairs very effectively with dry beans and lentils.
Roast Potatoes with Mugwort Flowers
Serves 4 as a facet (2 as an entrée)
A basic facet dish, roast potatoes can be standalone and really respectable meal (serve them with a crunchy salad of greens or radicchio and apple). I normally use avocado oil for its larger smoke level, however if you’re not vegetarian and have some duck fats lurking, that mixture is spectacular.
1 1/2 lbs potatoes, reduce into wedges or quarters (halve if small) 1/4 cup avocado oil 1/8 teaspoon salt 2 Tablespoons dried mugwort flowers and leaves
Preheat the oven to 400°F.
Line a sheet pan with baking parchment.
In a bowl mix the potatoes with the oil, salt and mugwort flowers. Toss till mixed. Unfold the potatoes out on the baking sheet and roast for 40 minutes, or till they’re turning darkish golden (shake the pan midway although to show among the potatoes).
Serve without delay.
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