Italian Milkweed Pod Casserole

Milkweed Pod Casserole

Italian Milkweed Pod Casserole

Pick these before they get too big (an inch or less in length and firm to the squeeze) and before the fluff starts developing

1. Trim all leaves and stems from pods.

2. Rinse pods in cold water.

3. Bring water to a boil and immerse pods.

4. Boil for one minute. Drain and discard water.

5. Repeat this process until the pods are not bitter. (I only needed one change of water.)
The pods have the texture of potatoes. They are delicious broiled in an iron skillet in the oven, simply drizzle some olive oil and S and P and broil till nicely browned on all sides. They taste like french fries!

4 cups milkweed pods (already blanched)
4 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
1/2 cup of mozzarella cheese
1/4 cup of parmesan cheese
1/2 cup of romano cheese
Italian seasonings: basil, oregano chopped with herb scissors
1 T of elderberry capers

Preheat oven to 375F. Blanch milkweed pods. Arrange in a buttered ovenproof dish.
Melt butter in saucepan. Stir in flour, salt and pepper. Cook for 1 minute, stirring, then
gradually whisk in milk. Continue cooking and stirring until sauce is thickened and smooth.  Add the mozzarella, parmesan, romano, Italian seasonings & S and P
Pour white sauce over milkweed. Sprinkle cheese over. Bake in oven for 10 – 15 minutes or untill heated through.
Broil a few seconds until top is crisp and golden. Top with fresh sprigs of parsley

Nutrition Facts
Milkweed: protein 3.5 g, carbs 5.2 g, Iron 1.1 mg, potassium 345 mg, Beta Carotene 1166 ug,  Niacin 1000 ug