A while back, I tasted roasted asparagus for my first time, and it was lovely. I had a glut of Japanese knotweed on hand and figured it would make an awesome star for a roasted dish like the asparagus. The lemony flavor of the knotweed, the carmely flavor of roasted chives, and the richness of the oil, is perfect.
Oniony Roasted Japanese Knotweed
What You Need:
30-40 tender Japanese knotweed shoots
1/2 cup of chopped chives
2 TBSP Olive Oil
1 TBSP Hazelnut Oil
Pinch sea salt
Pinch black pepper
- Heat the oven to 350 degrees.
- With a sharp paring knife, peel the knotweed shoots to remove the thin skin. This takes just the ~slgihtest~ pressure—I sort of scrape lightly to just peel the skin. Too deep and you’ll cut the knotweed in half.
- Spread the knotweed on a baking sheet
- Sprinkle over the chives and the two oils. Toss the whole lot together
- Add salt and pepper to taste
- Bake for 4 or 5 minutes, until the knotweed turns pale and the chives crisp up. Serve immediately