Fern Potato Casserole

Fern Potato Casserole

Category: Vegetable and fruit dishes

Ingredients
Potatoes	about 1 kg
Fern salted	500 g
Onion	2-3 pcs
Salt	on demand
Vegetable oil	for frying
Freshly ground black pepper	taste

Cooking method

• Pour the salted fern with plenty of water (I usually leave it overnight). Soak for several hours, changing the water periodically. Rinse, discard in a colander, drain water. Then cut into 1-2 cm pieces.
• 
• Peel the potatoes, cut into pieces and boil. At the end of cooking, drain almost all the water, salt to taste and heat the potatoes with a crush until puree. I don't add any liquid to make the puree thick enough.
• 
• Peel the onion, chop it, put it in a preheated pan with oil. Fry until almost done, then add chopped fern. Simmer the fern and onions for 30-35 minutes until the fern softens. I added some carrot pomace to this mixture. Usually I do without them, but the cakes were so juicy and tasty that I felt sorry for the good.
• 
• Grease a baking dish with oil, put 2/3 of mashed potatoes, make sides and level. Sprinkle with freshly ground pepper if desired. Put the fern mixture, crush and cover with the remaining puree.
• 
• Put the casserole dish in an oven preheated to 200 degrees and bake until browned. It took me about 40 minutes.
• 
• Chill the casserole slightly in the pan, cut and serve.
• Bon Appetit!
• 
• 

The dish is designed for

3-4 servings

Time for preparing:

About 1.5 hours

Note

Bracken fern in Kamchatka has been harvested all my adult life And potatoes are planted too
From childhood there are memories of how at the beginning of summer we go as a family to the field, plant potatoes and somewhere at the same time the first fern appears in the forest. There are several tricks for collecting it, which you are sure to devote to at the first collection and you never forget: a fern stalk with an unopened leaf is suitable for harvesting, when it is still twisted like a snail. If the leaf begins to open, then such a fern is no longer subject to collection. The petiole is not cut off, but broken off, thus checking its softness. If you cut off a hard petiole, then there will be very hard fibers in it, which are even difficult to chew.

Young bracken fern can be consumed immediately (after boiling in two or three waters to get rid of bitterness), but since the fern harvesting season is very short, it is usually salted, pickled and dried. The fern tastes a bit like honey mushrooms. In its raw form, the fern is inedible and causes severe poisoning.

Bracken fern is rich in protein, vitamins (carotene, riboflavin, tocopherol) and trace elements (iodine, potassium, calcium, magnesium, manganese, copper, sodium, nickel, sulfur, phosphorus). It is believed that bracken stimulates metabolism, relieves stress, is useful for radiation sickness and for people who spend a lot of time in front of computers and televisions.

Such a useful and interesting plant is always present in the diet of Kamchatka residents. I found information that recently salted fern began to appear in the European part of Russia, mainly in shops selling Korean salads. And I decided to share my favorite recipe from childhood.
My mother cooked such a cake, later we were together with her, and now I bake it myself and I understand what a wonderful taste of childhood he has!

Not kakadalam at first it is not clear: "how do they eat fern ?,". but deliciously insane. Thanks for the casserole

How delicious it must be! I love the combination of fern and potatoes, fern, for me, it tastes like fried mushrooms. if I get hold of a fern, I need to ask my sister, they collect it, then I will definitely cook

And I, it seems, will not be able to try it soon. The fern is something exotic here, but it looks so appetizing and the story is so interesting. I can't even imagine what it tastes like, but since it looks like mushrooms, you will definitely like it. I take this delicious casserole to bookmarks, maybe someday I'll be lucky and meet a fern at our place - even salty, even dried, here's a healthy recipe and will be at the ready. Thank you, Lenochka, for a new, original dish for me and an interesting story!

[Avdanya]

Avdanya, Elena, yes, each region has its own special dishes. They write, sell ferns all over Russia. Let's hope that our recipes will take root in other regions.

They write, sell fern in Russia

Then soon we will have to wait ...

[Bona fide]

Bona fide, Lenochka, glad to see !!!
Yes ... in Kazakhstan I did not come across a fern. But you have so many different sweets there!
It is we who are here from the scarcity of food on the grazing
And the fern tastes like mushrooms. I think you will try again The main thing is there is a desire!

[Olekma]

Olekma, Katerina, Thank you! It's really delicious
And your salty is not for sale? We have it on sale all year round.

And your salty is not sold?

No, we live in the taiga, they bring us what they think is necessary to the shops, and salted fern is an excess. But my sister and her husband harvest it, he grows there.

Yes, we have the same story. If you live far from large settlements, then there are big problems in shops with assortment! And everything is exorbitant

sitting on the grazing

My favorite diet!

By the way, thanks to you, I am now puzzled by the question of growing a fern in the country, it's tempting! The climate is not the same, of course, but I still study it.

the question of growing a fern in the country

Interesting idea! The main thing is to find edible
And then, it turns out, there are more than a hundred species, but there are only a few of them.

And then, it turns out, there are more than a hundred species, but there are only a few of them.

Wow Thanks for the valuable advice!

"Will seek"

Aha Even we have two species growing side by side, one eats and the other does not. We can distinguish them in appearance.
This fern is called bracken.
I can take a picture of how the season starts (not earlier than June only)

Here's what I found about the fern:
“There are more than 10,000 fern species in the world, and in the former USSR there are more than 100 species. The greatest species diversity of these plants is noted in the Caucasus and the Far East, and there are about 20 of them in the Moscow region.
But there are only two edible ferns. Let's start with the larger and more familiar one. It is he who appears in our stores. This is the bracken fern (Pteridium aquilinum). To get to know him in winter, open Shishkin's reproductions album. This artist was very fond of drawing bracken.
Bracken differs from all other ferns in that it does not form bushes, and its leaves are located one by one. Underground, they are linked by a long, common, branched rhizome. The leaf blade is very large, often up to 1 m in diameter, triangular-ovate in outline, twice or three times pinnate. Petioles are even, long, black at the base, very rigid. The leaf blade is strongly inclined in relation to the petiole, often almost horizontal. "

There is a lot of Orlyak in the Moscow region. easy to distinguish from other species. It crawls out with single arrows, not a brush of leaves. I never procured it, and only last spring I paid attention. it will be necessary to collect and make in May.

Here you can see. In the photo there is Orlyak and another species. Photo from June 1.

[Florichka]

Florichka, Irina, He's so huge! We have much less. We walk and tear cm 20, 25 can ...
And so yes ... he.A lonely stem climbs.

[Elena_Kamch]

Elena_Kamch,
Lena, with another exotic recipe! I really like your sequence, we here many love Asian cuisine, but we will set the recipe ourselves, two or three, and that's it, we switch to something else ... and you so systematically and inevitably drag us into this wave ...
And I like this recipe for everything 200 - we sell such a fern, I even bought it once, but it turned out to be so salty and I didn't think of soaking it ... and it was bought 200 grams for a test ... so one thing at a time and gnawed a bite to something fresh, but it turns out that such a dish can be made from it
Thank you for opening your recipe box for us!

[Nagira]

Nagira, Ira, thanks! Nice, nice

I bought it once, but it turned out to be so salty

It must be soaked and soaked very thoughtfully and the water must be changed several times. Sometimes I turn on the tap and rinse for a long time, and then it still stands in the water. To speed up this process, you can soak for a couple of hours, changing the water, and then cut the fern and put it in a pot of boiling water. As it boils, drain into a colander and boil again.
When the salt leaves, then the fern turns out to be the one you need! Delicious! Otherwise, only salt is felt, not at all ...

Otherwise, only salt is felt, not at all ...

Yeah, yeah, I didn't understand the taste so much, I just chewed salty stuff and that's it ... well, I thought and knew the benefits

Here you cook in the right way, absolutely delicious food will turn out!
It is better to soak it than not to soak it.If it becomes bland, you can always add salt

Lena, thanks. I love fern, but I only make it in salad, but somehow I didn't have to bake it. They send me a dry fern from Sakhalin. I saw salty in Auchan, but never bought it.

[Tanyulya]

Tanyulya, Tanya, thanks for stopping by!
And I, on the contrary, did not try to cook dried. It seems to me that it may be a little dry ... Or is it soaked and saturated with liquid?

I soak it, then boil it a little and cook it with salad, add minced meat for meat-eaters.

Great! I'll know
I just myself only salt and sell only salted. I haven't encountered dried yet.

Salty all year round in our stores. and in the spring I saw my mother in a magnet (Kostroma region). but after washing it crawled.
I often cook pizza in a pizza oven with him

Oh, but I have never eaten a fern or seen on sale I saw it in people's gardens, I thought just for beauty, but it turns out that they also eat it
Thank you, Lenochka, I'll try it if I find it on sale. And in the forest we have a lot of fern, is it not edible? Looking for something special?

[Irish]

Irish, we sell salted in Auchan.

[Irish]

Irish, we sell salted in Auchan.

Thanks Tanyush, I will have to look in Auchan

[Elena]

Elena, I want to say thank you very much for the recipes that you submitted in the competition. Each of them became a discovery for me, a discovery in the sense that before I had not thought about the features of the Far Eastern cuisine.

we live in the taiga,

And I want to go to the taiga and the wilderness. Moreover, I tried the fern and I liked it very much.

[vernisag]

vernisag, Irina, thank you for your interest!
This bracken fern. Above we are discussing about it.When it is suitable for eating, we can easily distinguish it from other species: one stem sticks out of the ground, and at the tip a leaf is not unfolded, twisted like a snail house

[Premier]

Premier, Olya, Thanks for the kind words! It's good that nowadays you can share many things with each other regardless of where you live.
There are also a couple of ideas-recipes that I want to add to the competition if I have time. Also in the East-Far Eastern style

[Elena_Kamch]

Elena_Kamch, Lena, how do you salt it?

[Florichka]

Florichka, Ira, just a dry ambassador. The bundles are tied (so that it is convenient later) are not thick and are sprinkled with coarse salt. I do everything by eye ...You can search for a recipe if you need an exact ratio.
Then the fern gives juice and is stored in salt and its own juice. And how to cook, so soak.

Lena, thank you. When spring comes, I will definitely go to the forest for a fern.

Ira, you are always welcome! Yes, if such a wonderful plant grows under your feet (and also delicious), then you must definitely use it!
Moreover, when there is a fern, there are no mushrooms yet. It turns out an additional reason to take a walk in the forest!

Lenulya, I bought into an interesting ingredient and read the whole recipe and all the comments with pleasure. So interesting! Belarus is a fern country. We even have a national holiday when the fern is a symbol of magic and love. True, judging by the signs, it is not edible. Since it grows in a bush. But I'll take a closer look. Thank you so much for the information! Good luck with the competition!

[Tumanchik]

Belarus is a fern country

Tumanchik, Irisha, I'm very glad that you came to see me !!!
I did not know such interesting information! National holiday is great!
When we were in Korea, we noticed that they were making a holiday out of everything there: the smelt went - the smelt holiday, the cherry blossomed - the cherry blossom holiday, the persimmon began to ripen - the persimmon holiday, roses open - and from this a holiday! Such good fellows! And all this with festivities, special dishes, stories, contests. People get together and rejoice!
You are probably having a wonderful holiday too?

But I'll take a closer look

Irish, maybe in the internet to look for information, what is your edible growing? There are other species, not only bracken.

Good luck with the competition!

Thank you dear!

Here! Here it is, the first long-awaited tasting
I only used the tops here, they were painfully beautiful, I didn't want to dilute them with stems.


I made a small trial casserole - in a liter tray, well, and in addition another dish for dinner for every fireman - my husband is retrograde, he meets new tastes with distrust. He even refuses to try in 9 out of 10 cases ... Of course, I myself first chose the casserole along the long side to the width of a fork - deciding whether to offer it or eat it myself ...
I decided - it's worth it. And I was in a quiet stupor - as I began to dive into the tray with a fork, I even lost half of my share ... and then I stopped, answered my question, that it was very tasty and looked like mushrooms.
I met such reviews and I myself did not catch anything mushroom at all and I can not compare with anything at all. Quite special taste and aroma.
I added garlic to the fern and shichimi togarashi, and sprinkled the potatoes on top with it
My husband is also wary of spices, recognizes only coriander, black pepper and sometimes cumin. Everything else is questionable every time whether it will be, or not ... And just recently I checked out shichimi, I accidentally ordered it, it was necessary to collect up to a certain amount. That's it, and you can't guess
-----------------------------------
Helen, I came running with a report, but it turns out - the recipe is TWO years already!
And I myself already noted here back in 2016 ... And imagine, I can't even remember that salty fern about which I wrote that I tried shklerozh, however ... I remember salad from Koreans, I see it often, I bought it a couple of times, probably ... but simply salty ... especially since the aroma of the fern is very recognizable, no salt would interrupt it. So I think it was not a fern ... long green stems, without curly tops, maybe it was wild garlic ...
-----------------------------------
Thank you very much, my friend, for the opportunity to try such an interesting dish! If it were not for your package, I would have dreamed of further, and now I can boast that I am familiar with Far Eastern cuisine firsthand and how many more experiments are ahead! There is enough fern for everything, thank you And a separate thank you for opening a new dish for my husband, we rarely have this

[Nagira]

Here it is, the first long-awaited tasting

Nagira, Irina, Hurrah!!!
I'm so glad, so glad!

to my question he answered that it is very tasty and looks like mushrooms.

It's great that my husband liked it too! By the way, fern also reminds me of mushrooms
So it’s not in vain!
Thank you very much for your feedback and a beautifully appetizing report!

shichimi togarashi

And this is Hto? I don't even know such a word ..
Maybe I should too ..

And this is Hto? I don't even know such a word ..
Maybe I should too ..

so we have a topic about shichimi Shichimi Togarashi Seasoning (Shichimi Togarashi)

[Katerina]

Katerina, Thank you! You won't cover everything, something will pass by ..