Dandelion Gravy

If you are traveling through the Amish country of Ohio, try to plan your trip so that you are there during the end of April through the beginning of May. During a time period lasting approximately one month Dandelion Gravy is available at the restaurants that the locals frequent. This year, Boyd and Wurthmann Restaurant in Berlin, Ohio started their once weekly offering of this delicacy on Wednesday, April 20th and we were there for this delicious meal time special. If you have never had the opportunity to try this great menu item, here is a recipe you can try at home.

4 strips bacon
4 hardboiled eggs, sliced
3 Tbsp flour
1 c water
1 lb dandelion greens, washed and chopped
1/2 c sour cream
1 Tbsp sugar
1 Tbsp vinegar
Salt and pepper to taste
Boiled, mashed, or home fried potatoes
Fresh chopped parsley, optional

Chop bacon and cook in skillet until crisp. Leaving bacon in the pan, remove all but 3 tablespoons of the bacon fat and stir in the flour until smooth. Add water and dandelion greens and cook over medium heat until greens are tender, about 5 to 10 minutes. add more water if mixture is too thick. Turn off heat. Combine sour cream with sugar and vinegar and stir into the dandelion mixture. Gently blend in the hard boiled egg slices. Adjust seasonings. Spoon gravy over your choice of potatoes.

Keep your fork

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