Creamed dandelion

Matthew Fort cooks a traditional Slovenian dish, with a recipe by Michelle Gaultier
By Matthew Fort
Creamed dandelion
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 5 rashers bacon, chopped
  • 2 tbsp onions, finely chopped
  • 1 heaped tbsp plain flour
  • 2 tbsp sugar
  • 1 egg, beaten
  • 1 tbsp water
  • 75 ml vinegar
  • 455 g dandelion leaves, greens only, roughly chopped

To serve

  • 2 hard boiled eggs


1. Heat a frying pan and add the bacon and onion and fry for 3-4 minutes, or until the bacon is crisp and the onion is softened.

2. In a bowl, mix together the flour, sugar, beaten egg, water and vinegar. Pour into the pan with the bacon and onion. Stirring constantly, cook for 3-4 minutes, or until thickened. Season, to taste, with salt.

3. Pile the dandelion greens into a large serving bowl and pour over the bacon and onion mixture. Slice the boiled eggs and garnish.

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