Whole salt-baked celeriac. The other day, I stumbled upon a large and beautiful celeriac that was just begging to be salt-baked. By wrapping the celeriac in a salt crust, you preserve its flavor and strength. And that’s really what cooking is always about. The taste, the juices, and the essence need to stay in your … Read more
Rosti, rosti or rösti – a beloved dish with many names. We love potato rösti at our house, but this time it was all about root vegetable rösti with celeriac! They actually came about by accident. The plan was to make “meatballs” with celeriac instead of ground pork. The idea was probably good enough, but … Read more
Hello everyone! Merry post-Christmas to you all ? Hope your evening was magical ? Here we have landed on the couches for relaxation and coziness after the hustle and bustle ☺️ Tonight’s menu is on the healthier side, just what we needed today; a delicious vegetable gratin with marinated cabbage salad and healthy chicken patties… … Read more
Delicious and succulent duck breast, infused with a hint of orange flavor from a brine. This dish was originally intended as a main course for 2 people and was to be served with grilled pointed cabbage. As we spontaneously received guests, the dish was transformed into a starter and served without the cabbage. The recipe … Read more
Delightful recipe for a vegetarian dish consisting of celery steaks, remoulade salad & parsnip fries. We have the recipe from the book: “Vegetarian“, where the author Ditte Ingemann writes the following about the recipe: “My sister was a vegetarian for many years, and in that context, this recipe was developed as a substitute for fish … Read more
Sous vide puree made from celeriac. Celeriac puree is a classic and versatile side dish often served in various restaurants. But why not incorporate it into your own cooking? It is very simple to make, and celeriac puree is perfect for a good piece of meat and much more. There is almost nothing that can’t … Read more
Homemade, easy, and creamy coleslaw with pointed cabbage and celery. The sweet and fresh dressing adds a lift to a range of the grilling season’s slightly richer components such as barbecue, fried chicken, steaks, and sausages. This coleslaw is made with the “stop food waste” principle: it is a super smart way to use the … Read more
Salt-baked celeriac. After trying it at a good restaurant in East Jutland, I was quickly sold. The taste was far from the sharp flavor that celeriac normally has and was replaced with a mild, intense, and almost sweet flavor. I was inspired by this recipe but went in a slightly different direction. Primarily because the … Read more
The basic mixture in sauces from, for example, Italian cuisine, consisting of carrots, celery, and onions. The recipe here is simple and considered by many to be the Italian secret to making their tomato sauce so delicious. If you’ve ever come across the name “Mirepoix,” it’s the French name for exactly the same mixture/trinity. The … Read more
Celery puree is a delicious accompaniment to a variety of dishes – have you tried celery puree with, for example, beef, game, or pork? It is worth a try. Here’s the recipe for making a puree that is silky smooth, even, and velvety – and naturally packed with flavor. It’s crucial to cook the vegetables … Read more