Jordärtskocka med bönpuré, rågsmul & picklade senapsfrön

En enkel men lyxig förrätt med mängder av olika smaker och texturer. De ginpicklade senapsfröna, rågsmulet och örtoljan räcker till mer än de fyra portionerna - och går fint att spara och toppa något annat gott med kommande måltider!

Jordärtskocka med bönpuré, rågsmul & picklade senapsfrön

4 portioner

Ingredienser

300 gram jordärtskockor

1 tsk extra virgin olivolja

1 nypa flingsalt

Favabönspuré

1 dl torkade favabönor, eller 3 dl valfria kokta bönor

1 dl växtdryck, exempelvis havredryck

zest från 1/2 ekocitron + 2 msk färskpressad citronsaft

Flingsalt

Ginpicklade senapsfrön

4 msk senapsfrön, gärna mörka och ljusa blandat

1 dl gin, exempelvis Skagerrak Nordic Dry Gin

1/2 dl äppelcidervinäger

1 nypa flingsalt

Rågsmul

2 skivor rågbröd

1 nypa flingsalt

1 tsk torkad ramslök

1 tsk extra virgin olivolja

Örtolja

2 dl extra virgin olivolja

1 näve färska örter, exempelvis basilika och koriander

Till servering

Två nypor rädisskott / rödbetsskott / rödkålsskott, eller andra färgglada skott (jag använde rädisskott)

Färsk persilja, finhackad

Gör såhär

Örtolja: Mixa olja och örter tills helt slätt. För en än mer lyxig variant kan du sedan försiktigt värma upp oljan till 65°C, följt av att direkt kyla ner den i ett isbad (häll då den uppvärmda oljan i en skål och ställ ner skålen i isbadet utan att vatten nuddar oljan). Sila sedan av oljan genom en silduk.

Ginpicklade senapsfrön: Koka upp gin och vinäger, låt sjuda i 1 minut. Lägg senapsfröna i en glasburk, slå över den kokheta vätskan. Låt stå minst 2 timmar.

Rågsmul: Värm ugnen till 175°C. Mixa rågbrödet till ett smil i en matberedare, blanda med ramslök, olja och en nypa salt. Bred ut på en ugnsplåt. Rosta i mitten av ugnen i ca 10 minuter, tills torrt och krispigt. Låt svalna.

Jordärtskockor: Värm ugnen till 200°C. Skrubba jordärtskockorna väl. Dela dem på mitten, på längden. Lägg i en ugnsform, ringla över lite olja och skaka runt. Rosta i mitten av ugnen i 20 minuter, tills de är mjuka rakt igenom och skalet är lätt krispigt.

Favabönspuré: Koka favabönorna i rikligt med vatten i 30 minuter, häll av och låt svalna något. Mixa tillsammans med växtdryck, lite i taget tills du får en len kräm, och citron tills slätt. Tillsätt eventuellt lite mer vätska om den känns för fast. Smaka av med salt.

Lägg en klick favabönspuré på en tallrik, svep ut med en sked för snyggt mönster. Placera ut jordärtskockor ovanpå. Toppa varje jordärtskocka med några ginmarinerade senapsfrön. Strö över rågsmul och ringla över örtolja. Garnera med skotten och färsk persilja.

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A plant-based starter to amaze your guests with - filled with lots of flavours and textures! The rye crumble, pickled mustard seeds and herb oil can be kept for weeks (or even months), so why not make an extra batch and save for upcoming meals!

Jerusalem artichokes with bean puree, rye crumble and pickled mustard seeds

Serves 4

Ingredients

300 grams Jerusalem artichokes

1 tsp olive oil

1 pinch flakey salt

Bean puree

1 dl dried fava beans, or 3 dl pre cooked beans of your choice

1 dl plant mylk

zest + juice from 1/2 organic lemon

flakey salt

Gin pickled mustard seeds

2 Tbsp mustard seeds, preferably a mix of yellow and brown

1 dl gin, preferably Skagerrak Nordic Dry Gin

1 /2 dl apple cider vinegar

1 pinch flakey salt

Rye bread crumble

2 slices rye bread

1 tsp dried ramson

1 pinch flakey

1 tsp olive oil

Herb oil

1 dl extra virgin olive oil

1 handful och mixed fresh herbs

For serving

Colourful sprouts or shots (I used radish shots)

Fresh parsley

How to

Herb oil: Mix oil and herbs until smooth. Carefully heat up the oil to 65°C., then quickly cool down by pouring the heated oil in a bowl and put the in an ice bath (without the oil touching the water). Drain the oil using a muslin cloth / nut milk bag to remove the herbs. The oil can be storied in e weeks for a couple of weeks!

Gin pickled mustard seeds: Bring water and vinegar to a boil. Remove from heat and add the mustard seeds. Let sit for at least 2 hours. Can be stored in the fridge for months!

Rye bread crumble: Pre heat the oven to 175°C. Mix the bread, ramson, salt and oil to a crumble. Spread out on a baking tray and toast until dry and crumbly, about 10 minutes.

Pre heat the oven to 200°C. Scrub the Jerusalem artichokes carefully, cut in half and toss together with a drizzle of oil and pinch of salt. Put on a baking tray and bake in the oven until skin is crispy, and the inner part soft.

Fara bean puree: Cook the beans according to instructions on the packaging. Let cool and mix with the rest of the ingredients until smooth. Salt to taste.

Spread out a good spoonful och bread puree at a plate. Topp with the baked Jerusalem artichokes and mustard seeds. Sprinkle with rye bread crumble and drizzle with herb oil. Garnish with the shots or sprouts and chopped parsley.

Rostad sallad med kryddpanerad tofu och bönkräm

Betalt samarbete med Eva Solo Green Tools

Rostad kålsallad med kryddpanerad tofu och varm bönkräm 

4 portioner

Krydd- och nötmix

50 gram pistagenötter utan skal

2 msk kumminfrön

1 msk rosépeppar

1 msk flingsalt

Rostad sallad

1 blomkål

6-8 jordärtskockor

50 gram grönkål

2 morötter

1 rött äpple

groddar eller skott

salt och svartpeppar

Olja

Kryddpanerad tofu

275 gram naturell tofu

1 dl växtbaserad majonnäs

1 msk tamari eller soja

1 sats krydd- och nötmix (se recept nedan)

Bönkräm

2 förpackningar (á 230 gram) kokta vita bönor

2 msk kallpressad rapsolja

1 näve färsk mynta

1 liten vitlök, finriven

Flingsalt

Grönkålschips

100 gram grönkål

1 msk näringsjäst

1 krm flingsalt

1 tsk rapsolja

Gör såhär

Hacka pistagenötterna fint. Stöt de hela kryddorna i en kryddkvarn. Blanda med nötter och salt.

Värm ugnen till 200°C. Bryt blomkålen i mindre buketter, skrubba och dela jordärtskockorna. Lägg på en bakplåt, blanda med lite olja och salt. Rosta i mitten av ugnen i 30 minuter, tills grönsakerna fått fin färg och mjuknat.

Svep hushållspapper runt om tofun och pressa ut så mycket vätska som möjligt. Skär tofun i skivor. Blanda majonnäs och tamari. Pensla tofun med majonnäs och vänd runt i krydd- och nötmixen. Lägg på bakplåten tillsammans med rotsakerna de sista 20 minuterna. Vänd runt efter halva tiden.

Mixa ihop ingredienserna till bönkrämen tills slätt med stavmixer eller i matberedare. Smaka av med salt. Tillsätt eventuellt 1-2 msk vatten för en lösare kräm.

Skölj all grönkål (50 gram + 100 gram), riv i mindre bitar och lägg i salladsslungan. Slunga kålen helt torr. Massera med 2 tsk olja och en nypa salt tills den mjuknar. Lägg 1/3 åt sidan. Blanda resterande 2/3 med näringsjäst och sprid sedan ut grönkålen på en ugnsplåt. Sänk värmen till 150°C. Rosta i ca 10 minuter, tills grönkålen krispig.

Skrubba och hyvla morötterna. Finstrimla äpplet. Blanda morot och äpple med den masserade grönkålen och de rostade grönsakerna. Servera med den kryddpanerade tofun, bönkrämen och eventuellt skott eller groddar.

Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip

Stir fries - one of the worlds easiest and maybe quickest ways to cook! Use whatever plants you have at home and let that be the base of you fry! I like to use a wok pan because I find it easier to give it all a good toss and shake with that pan - but of course you could use just any. Most important thing is - just get cooking!

Winter stir fry with chanterelles, brassicas, Jerusalem artichokes and green pea and spinach dip

Servers 4

Ingredients

2 dl / 0.8 cups wild rice, uncooked *

600 grams mixed types of mushrooms, I used chanterelles and oyster mushrooms **

500 grams mixed Brussels sprouts and/or flower sprouts (or, use any typ of Brassica such as dino kale/kale/Savoy cabbage)

250 grams Jerusalem artichokes

1 handful of fresh parsley

cold pressed coconut oil for frying

salt and freshly ground black peppar

Green pea and spinach dip

500 grams green peas, frozen thawed

100 grams organic baby spinach, fresh

1 handful of fresh cilantro

1 garlic clove

2 Tbsp light tahini

1 Tbsp apple cider vinegar

Salt and freshly ground black pepper

How to

Cook the wild rice according to instructions on the packaging. Let cool.

Brush the mushrooms, tear in to smaller pieces. Cut away the very bottom part of the Brussels sprouts and flower sprouts if necessary. Cut the bigger ones in half. Scrub the Jerusalem artichokes carefully, slice thinly.

Stir fry the Brussels sprouts and flower sprouts for 5 minutes in a tiny amount of oil (we want to keep it all fresh and light!) for 5 minutes. Add the mushrooms, Jerusalem artichokes and stir fry until it’s looks nice and gets a bit of golden coloured. Remove from heat. Salt and pepper to taste.

Mix all the ingredients for the dip. Salt and pepper to taste.

Serve the stir fry with with some wild rice and a good dollop of green pea spinach dip, sprinkle with parsley.

* If you cannot find wild rice any cooked whole grain will work!

** If you cannot get hold of fresh mushrooms of your liking dried (then soaked) or frozen ones works too!

Recipe for Coop Sverige. Photo by Magnus Carlsson.

Roasted Jerusalem artichoke and black kale with Pumpkin and apple salsa

A truly delicious green side to serve with your dinner or at a buffet. Scrub and wash the artichokes carefully instead of peeling them, as lots of the flavour and nutrition is in fact to be found in the peel. Plus - baked peel gives the whole dish some extra texture!  

I like to serve this green side straight from the tray. Out of the oven, top with tasty salsa and ready to eat - a relaxed and family like way of serving food - just how I like it! 

 

Roasted Jerusalem artichoke and black kale with Pumpkin and apple salsa

Serves 4-6

Ingredients

800 gram Jerusalem artichoke 

100 gram black kale

1 tbsp cold pressed olive oil

Pumpkin and apple salsa

 150 gram pumpkin, peeled 

2 sweet winter apples 

1 shallot

1 tbsp apple cider vinegar 

1 dl water

one handful of fresh cilantro

salt and freshly ground black pepper

Garnish

1/2 dl toasted hazelnuts, peeled

fresh horseradish

How to

Pre heat the oven to 200 degrees Celsius. Scrub the Jerusalem artichokes carefully and slice the bigger ones in half. Cut away the thick bottom steam part of the black kale, tear the leafs in to smaller pieces. Massage with olive oil. 

Put the Jerusalem artichokes on an oven tray, drizzle with olive oil, sprinkle with salt and pepper and stir to coat. Roast in the middle of the oven for 15 minutes. Take out from the oven, stir around, add the kale to the tray and roast for another 5-10 minutes, until Jerusalem artichokes are tender and lightly golden and the black kale crispy. 

Cut the pumpkin in to small pieces. Core the apple and cut in to small pieces. Finely chop the shallot. Put all the ingredients, except for the cilantro, in a small saucepan and bring to a boil. Let simmer for about 20 minutes, until a chunky salsa. Add the cilantro. Salt and pepper to taste.

Top the roasted veggies on the oven tray with dollops of salsa. Grate the fresh horseradish. Serve! 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 27th of January 2018. Recipes, styling and photo by me. 

Jerusalem artichoke soup with toasted buckwheat, pickled shallot, cress and truffle oil

Jerusalem artichoke soup with toasted buckwheat, pickled onion, cress and truffle oil

Serves 4 as a first course

Ingredients

500 g Jerusalem artichoke 

1 shallot 

1 garlic clove

3 dl water

2 dl creamy oat milk

230 g cooked white beans

1 tbsp cold pressed olive oil

1 tsp apple cider vinegar

Salt and freshly ground black pepper

Pickled shallot

2 shallots 

1 dl water

1/2 dl apple cider vinegar

1 tbsp honey

Garnish

2 tbsp truffle oil

cress

1 dl dried whole buckwheat

How to

Peel and chop onion and garlic. Fry in oil until soft in a sauce pan. Peel the Jerusalem artichokes and cut in to smaller pieces. Add to the onion together with the the water and oat cream. Bring to a boil and let simmer until the Jerusalem artichokes are soft, takes about 15 minutes. Add the white beans when 5 minutes remains. Mix to a smooth soup with an immersion blender. You might want to add a bit more water to get your desired consistency. Add apple cider vinegar, salt and pepper to taste.

Pickled shallot: Bring water, vinegar and honey to a boil. Remove from the heat, add the shallots and put on a lid. Let sit for 10 minutes. 

Toasted buckwheat: Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Serve the soup drizzled with truffle oil, topped with pickled shallots, toasted buckwheat and cress. Serve with crispy seed crackers! 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten 16th of December 2017. “Två dagar” is produced by contant agency OTW. Photo by Stefan Edetoft

Red rice salad with yellow beets, Jerusalem artichoke and butternut squash patties

Red rice salad with baked yellow beets, Jerusalem artichoke and butternut squash patties

4 portions

Ingredients

2 dl red rice, uncooked

400 grams yellow beets

200 grams Jerusalem artichoke

100 grams red cabbage, shredded 

1 handful of fresh parsley, chopped 

70 grams mixed salad leaves

1 tbsp cold pressed olive oil 

salt and pepper

Butternut squash patties

5 dl butternut squash or pumpkin fibers *

4 dl/320 grams cooked chickpeas

1/2 sorghum flour (you can also use oat flour/quinoa flour/buckwheat flour)

1 dl fresh herbs of your choice (I used parsley + basil), or 2 tbsp fresh frozen

1 dl pepitas 

Topping

Turmeric toasted cashews **

Cress  

How to

Pre heat the oven to 200 degrees Celsius.

Cook the rice according to the instructions on the packaging. 

Mix the pepitas coarsely. Mix the ingredients for the pumpkin patties to a smooth batter using a immersion blender or a food processor. For in to patties, turn around in the pepitas. Put on a baking sheet and bake in the oven for about 15 minutes, until patties are firm and the pepita coating get lightly golden. If you want a really crisp coating you can fry the patties for about 1 minute on each side after baking in the oven. 

Peel all the yellow beets except for one. Cut in to chunks. Slice the last yellow beet thinly using a mandoline, or a sharp knife. Wash and scrub the Jerusalem artichoke very well, making sure no dirt is left. Slice thinly. Put beets and artichokes on a baking sheet, drizzle with oil and roast in the oven for about 20 minutes, until beets are tender, and artichokes are soft with crispy skin.

Mix all the ingredients for the salad, serve with the patties. Top with cashews and cress. Preferably serve the salad with a creamy spread

* With "fibers" I mean what you get left after juicing vegetables, for example butternut squash if you're making my Butternut squash chia pudding. If you don't have any "pure" vegetable fibers you can also use puré of whichever veggie you want (pumpkin/carrots/beets). If so you might have to add som more flour to get the patties to stick together. 

** Toast 1 dl cashews tossed with a splash of cold pressed olive oil, a pinch of sea salt and two (or three) pinches of ground turmeric for about 10 minutes in the oven at 175 degrees Celsius.