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Dish · From Bladwijzer

Pan-fried evening primrose root

Name: Pan-fried evening primrose root
Total time: 35 min
Yield: 2 people
Ingredients: 300 g evening primrose roots from first-year rosettes; 20 g butter; 1 clove of garlic; 1 tablespoon chopped parsley; salt and pepper

Updated on 10 October 2026

Makes: 2 people
Time: 35 min
From: Common evening primrose

Ingredients

300 g evening primrose roots from first-year rosettes
20 g butter
1 clove of garlic
1 tablespoon chopped parsley
salt and pepper

Method

Scrub the roots under running water, peel them and cut them into 3–4 cm pieces.
Boil them in salted water for 15 to 20 minutes until tender. Taste: if they are still sharp, drain them and boil them for another 10 minutes in fresh water.
Drain them and let them steam dry for a moment in the colander.
Melt the butter in a frying pan, fry the roots with the chopped garlic for 5 minutes until golden, and season with salt, pepper and parsley.

Storing: Eat them warm; leftovers keep for a day in the fridge.