Scientifically called as Juniperus communis, Juniper Berries come from the Juniper shrub are widely found throughout the Northern Hemisphere. It is also regarded for its healthful properties and the wood for its usefulness in crafts. They are actually a fused seed cone and are harvested in early autumn, it has a strong taste and is added sparingly to culinary recipes. Use this herb with precaution, it is not for used in pregnancy and persons with inflammatory kidney disease. It may not not be used exceeding six weeks in succession.
Try this Garlic Potatoes with Juniper Berries.
- 3 Tbsp extra virgin olive oil
- 2 Tbsp dried juniper berries, lightly crushed
- 8 large garlic cloves
- 1 1/2lbs tiny new potatoes
- 1 lemon juice
- coarse-grain sea salt and black pepper
- finely chopped fresh oregano
- triangles of toasted whole wheat bread (optional)
- Heat the oven to 350 degrees Fahrenheit.
- Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single alyer.
- Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
- Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
- Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
- Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
- Reduce the oven temperature to 300 degrees Fahrenheit and bake uncovered for 50 minutes or until the potatoes are just tender
- Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
- Sprinkle with the lemon juice, salt and pepper, and oregano.
- Serve hot or warm, with toast, if desired.