Tender dried sea vegetable harvested from wild ocean waters
Serving Suggestion
Oven cook as cereal topping, deep fat fry as party snacks or add to soups and salad dressings
Other Information
Sea vegetables have long been valued as especially nourishing foods with diverse and distinctive flavours. They are now recognised among health experts as a valuable part of a balanced wholefoods diet.
Recipe
Dulse Oatmeal Soup:
1 tbsp unrefined vegetable oil 1 medium onion, diced 1 litre water 115g porridge oatflakes 50g dulse, washed and cut into pieces Pinch of sea salt Garnish of chopped parsley or spring onions or watercress or grated carrot
Heat a heavy pot, add the oil and then the onions and saute for 2-3 minutes. Add the water, bring to the boil, and then add the oatflakes, dulse and salt. Reduce the flame and simmer for 20-25 minutes, using a flamed spreader to avoid burning. Serve.
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