Garlic-Butter Sea Urchin Roe with Millet and Dandelion Greens
- Dandelion greens1 bunch45 kcal
- Flaxseed oil29 ml256 kcal
- Millet82 g310 kcal
- Mustard seed6 g30 kcal
- Parsnip3 piece293 kcal
- Salt6 g0 kcal
- Savory1 bunch54 kcal
- Sea urchin roe347 g139 kcal
- Star anise5 g17 kcal
- Wasabi root36 g39 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender sea urchin roe paired with dandelion greens and parsnip and millet, finished with savory and wasabi root and a hit of mustard seed and star anise. 1. Pat the sea urchin roe dry and season with salt, mustard seed and star anise. 2. Heat flaxseed oil in a heavy pan and roast the sea urchin roe until it develops a deep golden crust, about 13 minutes. 3. Add dandelion greens and parsnip to the pan and cook until just tender, stirring in savory and wasabi root for fragrance. 4. Cook the millet separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.