One of the things I love about Mrs. Yoder's Kitchen in Mount Hope is that the menu is always changing and that they showcase authentic Amish recipes that you can't find anywhere else, items like Poor Man's Steak, Rivvel Soup,and Pickled Eggs are all ones I've seen on the menu.
On one visit I saw a spring staple in Amish country: dandelion gravy. Wow, oh wow, you won't find that many places. I asked our kind server whether they just went out to a field and picked these dandelions (really, how else would you get them?) and she said she guessed that is how they did it. Although she did add that some people are beginning to grow them commercially (hmmm, my yard could be worth a fortune then).
Of course, the above photo are of the dandelion flowers. The greens are what makes the salad. Many Amish cooks do use the flowers in jellies and even dandelion wine.
Amish Dandelion Gravy
Dandelion gravy is a truly unique recipe in Amish country and there are several ways to prepare it. In some recipes, it’s really more about the gravy and less about the dandelions. You can make and whisk dandelion gravy in a cast iron skillet or a heavy metal pan. Ah, and definitely use the bacon grease! Hot bacon dressing, which is essentially what this dandelion gravy is, is a staple among the Pennsylvania Dutch in the springtime. Ask most any Pennsylvania Dutch person what their grandmother made in spring and "dandelion gravy" would be on anyone's list. There are many variations in the gravy, but most are spiked with crumbled bacon, onion, pepper and up to a cup of sugar, depending on the recipe. Some people also add sour cream to the recipe.
In Walnut Creek, Ohio, dandelion gravy is served as an occasional lunch special and only made in spring when the dandelion greens are the most tender. Here is one recipe that is popular. I mean, the gravy is the start, infused with a nice bacon flavor, but pour it over greens and, well, it's awesome.
And you don't have to just use this gravy on dandelions, pour it over items as diverse as ham or corn.
🥬 Amish Dandelion Gravy
- ½ stick of butter
- 1 tablespoon flour
- 3 cups milk
- 3 hard-boiled eggs, chopped
- 1 /2 pound bacon, chopped
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1 1 /2 cups dandelion leaves, washed
📋 Instructions
1. Make a gravy by browning butter then adding flour and milk. Stir until smooth.
2. To this mixture, add chopped hardboiled eggs, chopped bacon, salt and vinegar to taste. If you prefer, you may leave out the vinegar.
3. Last, add fresh clean dandelion greens and stir until just wilted.
4. Serve over boiled potatoes (mashed slightly with a fork) or mashed potatoes.
🥗 More Amish Gravy Recipes
🖨️Full Recipe
Amish Dandelion Gravy
Ingredients
- ½ stick of butter
- 1 tablespoon flour
- 3 cups milk
- 3 hard-boiled eggs, chopped
- 1 /2 pound bacon, chopped
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1 1 /2 cups dandelion leaves, washed
Instructions
- Make a gravy by browning butterthen adding flour and milk. Stir until smooth.
- To this mixture, add chopped hardboiled eggs, chopped bacon, salt andvinegar to taste.
- If you prefer, you may leave out the vinegar.
- Last, add fresh clean dandelion greens and stir until just wilted.
- Serve over boiled potatoes (mashed slightly with a fork) or mashed potatoes.
2pots2cook
Oh Lord ! This is great ! Love dandelions very much and this is completely new level to me ! Thank you so much !
Nana
I make this but serve it warm over fresh new spring leaf lettuce instead of dandelions.