Dry marigold flowers add a tangy sharpness to this tortellini in marigold broth, so we soften it with butter and cream. In this simple recipe, I will show you how to cook marigolds!
The Baltimore Supper Club is going to be participating in Flower Mart and we will be selling dry, edible flowers. We’re going to be attaching recipes for each variety that we sell, so I wanted to try my hand at a marigold recipe. I have never cooked with these before, so learning how to cook dry marigolds was a little challenging.
I researched and saw that marigolds are also known as “poor man’s saffron” so I immediately thought of something that would highlight the nice yellow colors.
Since I have never cooked with them before, I kept this recipe very simple. The base is a simple stock: marigold petals, shallots, lemon, garlic, white wine, and stock. It simmers for about 30 minutes and then the stock is strained and the solids are discarded. From there, I just emulsified butter into the stock over low heat, added cream, chopped asparagus, and cooked tortellini.
This tortellini in marigold broth is SO easy to prepare and no one will guess you used dry marigold flowers. If you cannot find marigold petals, you can use the entire flower, but just be aware that they will impart bitterness to the broth. You may need to add sugar to help cut the bitterness of the stems.
Have you ever cooked with dry marigold flowers before? What have you made? Do you think you would try this tortellini in marigold broth recipe?
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Tortellini in Marigold Broth
- Fine mesh sieve
- Wide pot
- Large pot
- 1/4 cup dry marigold petals
- 2 teaspoons extra virgin olive oil
- 2 shallots peeled and quartered
- 5 cloves garlic peeled and crushed
- 1 lemon cut into thick rounds
- 1/2 cup white wine
- 5 cups chicken stock
- Salt and pepper to taste
- Sugar if needed
- 4 tablespoons butter
- 1/3 cup heavy cream
- 12 ounces fresh tortellini
- 1 pound asparagus trimmed and cut into thirds
- Extra virgin olive oil optional
- A pinch of marigold petals optional
Start the Marigold Broth:
- Rinse the marigold petals under cold water for 1 minute in a fine-mesh sieve. Set aside.
- Heat the extra virgin olive oil in a wide pot over medium heat. Add the shallot and cook for 2-3 minutes. Add the crushed garlic and lemon. Cook for 3-4 minutes or until fragrant.
- Pour the white wine into the pot. Add the stock and the marigold petals. Bring to a boil and then reduce heat and simmer, uncovered, for 30 minutes. Season with salt, pepper, and sugar (if necessary).
Strain the Marigold Broth:
- Pour the broth into a bowl through a fine-mesh sieve and discard the solids. Wipe out the pot and return it to the stove.
Cook the Tortellini:
- Bring a large pot of salted water to a boil and cook the tortellini for 4-5 minutes until al dente. Drain and set aside.
Finish the Marigold Broth:
- Melt the butter in the wide pot over medium heat. Once melted and frothy, add the strained broth. Taste and season to your preferences. If the broth seems like it has too much bite, add another half cup or so of water to cut down on the tanginess.
- Bring the broth to a boil and reduce heat. Stir in the cream and cook for 5 minutes until thickened slightly.
- Add the asparagus and cook for 3-5 minutes or until bright green and tender-crisp. Add the cooked tortellini and turn off the heat.
- Ladle the tortellini in marigold broth into bowls. Garnish with extra virgin olive oil and a pinch of marigold petals, if desired. Enjoy!