Name: Oxalis
Ingredients: 3-4 inches long tuberous roots of oxalis; Cream or Butter sauce; Young leaves and flowers of oxalis

Oxalis

Ingredients

3-4 inches long tuberous roots of oxalis
Cream or Butter sauce
Young leaves and flowers of oxalis

Directions

Boil the oxalis roots until tender.
Serve the boiled roots with cream or butter sauce.
Use the young leaves and flowers in a salad.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Oxalis roots: Tuberous roots that become tender when boiled, forming the main body of the dish.
Cream or butter sauce: Adds fat and richness, moistening the mild boiled roots.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.