Photo: Korea Ministry of Food and Drug Safety

Butterbur Whole-Wheat Fusilli

Name: Butterbur Whole-Wheat Fusilli
Cuisine: South Korea
Ingredients: 100 g butterbur stalks (100g); 50 g fusilli (50g); 20 g olive oil (20g); 10 g garlic (10g); 20 g onion (20g); 100 g heavy cream (100g); 30 g white wine (30g); 0.2 g salt (0.2g)

머위향 통밀푸실리

Main dish · Stir-fried

MainsCourse

276kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Butterbur Whole-Wheat Fusilli

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

butterbur stalks머윗대(100g)
100 g
fusilli푸실리(50g)
50 g
olive oil올리브오일(20g)
20 g
garlic마늘(10g)
10 g
onion양파(20g)
20 g
heavy cream생크림(100g)
100 g
white wine화이트와인(30g)
30 g
salt소금(0.2g)
0.2 g

Nutrition per serving

276kcal

58gCarbs

9.7gProtein

0.6gFat

202.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the fusilli in hot water for about 10 minutes, drain, and lightly coat with olive oil.
Blanch the butterbur stalks briefly, rinse in cold water, and peel.
Cut the peeled butterbur stalks to the size of the fusilli.
Coarsely mince the onion and garlic.
Heat olive oil in a pan, stir-fry the minced garlic and onion, then add the white wine and stir-fry.
Add the cream and salt to the mixture from step 5 and blend in a blender, then add the fusilli and butterbur and bring to a quick boil.

💡 TipThe aroma of butterbur pairs well with the fusilli, so only a little seasoning is needed.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.