Dine&Wine
Maslačak Dandelion
u trendu je plant based / Yellow elixir of health and flavour Žuti eliksir zdravlja i ukusa The dandelion is a gastronomic holy grail Priča o malim, hrabrim, žutim glavicama koje su tako obične, a tako fantastične / The story of bold little yellow buds that are so ordinary, yet so fantastic
Kada je o ishrani današnjice reč, čini se da je više nego ikad aktu- elna težnja da se iz prirode uzme ono što je često nepravedno zapostavljeno kako bi se napravio balans između preteranog konzumiranja mesa i sve češćih upozore- nja zaštitnika životne sredine o tome da budućnost hrane nije moguća bez većeg udela one koja je „plant based“. Osim što su nam pijace prepune ze- leniša i svežeg povrća, na svakom kora- ku možemo pronaći jestive i zdrave biljke u svom okruženju. Jedna od njih svakako je maslačak, od davnina poznat kao pravi mali eliksir zdravlja. Ovaj epitet zaslužu- je jer je bogat vitaminom C, a sadrži više gvožđa čak i od spanaća. Što se tiče njegovih lekovitih svoj- stava, ima ih mnogo, ali je najbolje da se primenjuje za poboljšanje apetita, čišće- nje pluća i organizma od toksina. Koristi se kod kožnih bolesti, anemije, poviše- nog krvnog pritiska, a njegov koren mo- že da posluži i kao diuretik. Ipak, maslačak ne egzistira samo u domenu „bilje i zdravlje“ već je prokrčio sebi put i ka gourmet segmentu kulinar- stva. Neki od najprestižnijih restorana, čiji inovativni šefovi svakodnevno pome- raju granice konvencionalnih menija, po- put danske Nome , pokazuju kako masla- čak komplementira najfinije ukuse. Ne znate odakle biste počeli? Dozvo- lite da predložimo osvežavajuću salatu. Naberite dve šake finih listova maslač- ka (na mestu udaljenom od saobraćaja), operite i ostavite da se osuše. Za marina- du uzmite 4 do 5 kašika maslinovog ulja, 2 kašike jabukovog sirćeta ili 2 kašike ce- đenog limuna, posolite, pobiberite i sta- vite malo meda. Sve ulupajte žicom za mućenje, pa pre serviranja pomešajte sa- latu sa marinadom. Prijatno!
When it comes to contemporary nutrition, there seems to be more of a penchant than ever before to take from nature that which is often unjustifiably overlooked, in order to strike a better balance between ex- cessive consumption of animal products and environmentalists’ increasing warnings about the impossibility of the future of food with- out a greater share of “plant-based” nutrition. Apart from Serbia’s open markets, which are packed with salad greens and fresh vege- tables at every turn, we can also find edible, healthy plants in our everyday surroundings. The dandelion is certainly one such delight, and it has long been known as a proper mini “elixir of health”. The fact that it’s rich in vita- min C and contains more iron than spinach makes it worthy of this epithet. It also has many healing properties, but it is best ap- plied as an appetite stimulant and for cleans- ing harmful toxins from the lungs and body. It is also used to treat dermatological issues, anaemia and high blood pressure, while its root can also serve as a diuretic. The dandelion nevertheless doesn’t ex- ist exclusively in the domain of “herbs and health”, but rather it’s also carved out a route to the gourmet cuisine segment. Some of the most prestigious restaurants, with innovative chefs who push the bound- aries of conventional menus on a daily ba- sis, such as Denmark’s Noma, show us how the humble dandelion can complement the finest flavours. Don’t know where to start? Allow us to propose a refreshing salad. Pick two hand- fuls of fine dandelion leaves (in a spot situat- ed far from traffic), wash and leave to dry. To make the marinade, combine four-to-five ta- blespoons of olive oil, two tablespoons of ap- ple cider vinegar or freshly squeezed lemon juice, salt, pepper and a little honey. Whisk everything in a bowl and mix the salad with the marinade before serving. Bon appetit!
Svakog proleća se travnjaci šarene
cvetovima maslačka, koje će uskoro zameniti vazdušaste bele loptice spremne da budu oduvane i raznesene vetrom Lawns and meadows are awash each spring with the colourful flowers of give way to airy white balls that are ready to be blown away and dispersed on the wind dandelions, which soon
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