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Japanese Knotweed Puree
Japanese Knotweed Puree is a modern British wild food recipe for a classic puree of Japanese knotweed shoots in a sugar syrup that can be used as a base for other recipes. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Puree.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
6
Rating: 
Tags : Wild FoodSauce RecipesMilk RecipesBritish Recipes
It’s quick and easy to make a puree out of the young shoots of Japanese knotweed.
Ingredients:
800g Japanese knotweed shoots, peeled and cut into 2cm pieces (discard the tips)
300g sugar
125ml water
Method:
Chop the shoots into small, 2cm pieces.
Transfer the chopped shoots into a deep saucepan and add 300g of sugar and 125ml of water.
Bring to a simmer and cook for about 15 on medium heat. Once the knotweed is completely soft, transfer the mixer to a blender, and puree at a high speed.
Once the mixture is very smooth pass through a fine-meshed sieve to remove any remaining fibrous material.
You can keep the mixture in a jar in the fridge or freeze it.
