New Nordic goes veggie

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” with pickled fennel, smoked sour cream, browned butter powder and seaweed caviar

“Råraka” (sort of rösti), 6 persons

• 0,5 kg potatoes
• 1 tsp salt

Grate the potatoes thinly, squeeze out any liquid. Shape into thin pancakes. Pan fry until golden brown on both sides.

Pickled fennel

• 1 fennel, thinly sliced. Save some of the fennel dill for garnishing.
• 1/2/3 base:
  • 1 dl vinegar
  • 2 dl sugar
  • 3 dl water
  • (spices optional)

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.

Quinoa with caramelized onion, fried king oyster mushrooms, dried lingonberries, dill emulsion and roasted almond

Caramelized onion

• 1 kg onion
• 1 dl sugar
• 1 tsp salt

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

• 100 grams dill
• 100 grams spinach
• 3 dl vegetable oil
• 1 egg
• 1 tsp vinegar
• 1 tsp dijon
• salt/ pepper

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'!