Nasturtium calyx, the part of the flower that lies below the petals, makes an innovative flavoring for chef David Kinch's bouillon, which is used in his Nasturtium Risotto.

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Recipe Summary

Yield:
Makes about 6 cups
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Ingredients

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Directions

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  • Place calyx in a large bowl; add water to cover. Cover bowl with plastic wrap and transfer to refrigerator. Let chill for 24 hours. Strain and discard calyx.

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