Dulse, also known as dillisk, does not require pre-soaking and can be eaten raw. It is milder tasting than many other seaweeds and generally will not overpower a dish. Always wash seaweed in fresh water to remove any sand or small stones before cooking.
- 1 cup of washed dulse
- 2 cups of mashed potatoes
- I tin of coconut milk
- 1 cup of miso broth
- Juice of 1 lemon
- Black Pepper to taste
- Try adding a cup of mushrooms for a more earthy flavour.
- Similarly, a cup of cooked or shredded beets also tastes very good.
- Peas and spinach are other complimentary additions that can work well.
- Use 6 cups of miso broth and leave out the coconut milk for a lighter soup.
- Or use a tin of plum tomatoes instead of coconut milk.
- Combine the coconut milk, mashed potatoes and dulse in a pot and simmer for 20 minutes.
- Transfer to a blender and liquidize.
- Add the lemon juice and black pepper and blend again.
- Heat before serving.
The polysaccharide nutrients in dulse are more easily assimilated when heated in a liquid. Adding dulse to soups and stews will act as a thickening agent. It is only slightly salty and tastes a lot milder than many other seaweeds.
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