Flor de Izote picao/ Scrambled Yucca flowers

Ingredients

1 bunch of flor de Izote

1 small onions, coarsely chopped

1 spoon of grapeseed oil

2 eggs

3 small potatoes, diced (previously cooked)

Pinch of cumin

Pinch of thyme

Cilantro

Salt and pepper

Clean the Izote’s blossoms, removing the stems, if desired, and the small green pistils (unopened flowers) at the base of the stem. Gently wash the flowers in cold water to clean. Carefully twirl to remove most of the water, and then drain thoroughly on paper towels. Set aside. Heat oil in a heavy skillet over medium heat. Cook onions, thyme and the Izote flowers until tender. Then add the potatoes, the eggs (already beaten) cumin, salt and white pepper. Stir until well blended. Remove from heat, sprinkle in fresh cilantro. Serve with wild rice and your choice of meat, if desired.

You can eat the flower and the pistils, but separately (unless you had previously known the taste) because they are bitter. You can cook them in water for about 15 minutes, put them in a jar with diced onions, diced carrots, jalapeno, vinegar, olive oil, salt and pepper and leave in the refrigerator to pickle.

#edibleflower #yucca