Squash plants bear a large blossom, often yellow in color, and are culturally significant to several Native American peoples in the American West and Southwest, including the Navajo. In addition to their use as a culinary ingredient, they also serve as a common decorative motif in jewelry designs. To harvest squash blossoms for use in recipes like this one, pick the blossoms just before they reach full bloom. The blossoms have to be carefully washed to clean them of dirt and insects, as bees can hide inside the bloom's interior.
Recipe Servings: 6
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Bring water to boil in medium sized pot.
- Add the butter and the chicken base and let dissolve.
- Add the corn, onions, potatoes, zucchini, and parsley, salt, and pepper.
- Boil at medium heat for about 20 minutes.
- Add the squash blossoms and milk.
- Reduce the heat to medium-low and simmer for an additional 15 minutes.
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