What does a huge international staff canteen do to introduce more trendy vegetarian dishes without loosing their Swedish roots?
Well, they turn to the Swedish Embassy's chef of course! So last week, our brilliant Marcus gave Piotr Kryspin and Rutger de Wijn from Inter IKEA Systems a workshop in the New Nordic look on vegetarian cooking. Marcus, who has worked in star restaurants in Stockholm and London, is cooking solely vegetarian at the Swedish Residence.
"We serve 250-400 lunches everyday in our staff canteen, to colleagues from 60 different countries" says Rutger and Piotr. "A varied menu and several different alternatives are a must, and we want to expand our vegetarian offer."
This is what the 2 chefs cooked:
“Råraka” (sort of rösti), 6 persons
Grate the potatoes thinly, squeeze out any liquid. Shape into thin pancakes. Pan fry until golden brown on both sides.
Pickled fennel
Pour over the pickled base, let it rest.
Browned butter
Heat up the butter in a pot until 156 c. Whisk constantly - pour over in a cold container when the temperature is reached to stop the cooking process.
Caramelized onion
Slice the onion thin and mix with the salt.
Mix the sugar with some water ‘to burn evenly’ heat up in a pan until golden brown. Put the onion in and fry until caramelized.
Herb emulsion
Heat the oil up to 60 degrees C. Blend with dill and spinach. Strain.
Put all the ingredients in a container optimal for hand mixer and blend quickly.
Go ahead and try! It was 'erg lekker'!
