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Angelica with leeks

When used correctly, angelica is fundamentally healthy due to the tannins and vitamins it contains. It has a mild antibacterial effect and can be used for sore throats or urinary tract infections; some people even swear by it for athlete's foot. It is also said to help against depressive moods and burnout. Angelica also stimulates digestion - but in large quantities it also stimulates the uterus and can lead to bleeding.

Therefore, pregnant women should not consume angelica in large quantities, but rather only eat it as a spice so as not to cause bleeding.

By the way, you should definitely wear gloves when harvesting angelica, as many people react to the fresh plant sap with allergic skin irritations.

Fresh angelica stems and fresh leeks are used for this dish. If you don't have fresh angelica on hand, you can alternatively use celery, which is very close to angelica both in terms of appearance and taste.



Ingredients for 2 people

300 g fresh angelica stems
800 g leek
500 ml whey
1 handful of fresh herbs
4 Tbsp pure Skyr


Preparation

Wash the angelica stems (alternatively celery) thoroughly and cut them into small pieces.

Also wash and clean the leek, then cut into rings approx. 1 - 2 cm wide.

Cook both together in the whey for about 20 - 30 minutes until nice and soft, ...

...sprinkle with fresh herbs and serve with two tablespoons of Skyr per person.

An experiment from the series "How did Icelanders eat 1,000 years ago" -

Taste-wise, let's say, very interesting!

[Translated from here.]