Rinse dandelion buds and drain. Finely chop the shallot and parsley.
Heat the butter, fry the onion in it at low temperature until translucent. Add dandelion buds and roast at high temperature for 2 min, stirring continuously. Fold in the flour and cook the buds for 5 minutes at low temperature with the lid closed. Stir in whipping cream and let it bubble up. Season dandelion with salt, pepper and juice of one lemon, spread evenly on heated deep plates and serve sprinkled with parsley.
(Collection Rolf Heyne)
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