Steamed Alexanders

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Edible Seashore River Cottage HandbookAlexanders have a strong and distinctive flavour that completely defies description. Enjoy them simply steamed, on their own, as a special first course, with a few slices of sourdough bread.

  • Yield: 2 Servings as a starter


  • 250 g Alexanders stems or shoots
  • 30 g unsalted butter
  • A few grinds of black pepper
How to Make It
  1. Remove any fibrous outer skin from the Alexanders, trim the rough ends, then cut into 10 cm lengths. Place them in a steamer, or if you don’t have one, in a sieve or colander over a pan of boiling water and put a lid over the top. Steam for 5–10 minutes, depending on how strong you like the flavour, but at least until they are tender enough to be easily pierced with a knife.
  2. Toss the Alexanders in the butter and a few grinds of pepper until well coated. Serve immediately on warm plates.

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