Sweet • Sour • Savory

Food blog on scandinavian style food done right.

vegetarian

Cauliflower Soufflé - Blomkålsgratin

Dinner, VegetablesTove Balle-PedersenComment
Cauliflower Soufflé - Blomkålsgratin

Cauliflower Soufflé - Blomkålsgratin

I remember cauliflower soufflé as a dish we got in the cafeteria in High-school. And I loved it. Growning up I never had it at home. Maybe because it has soufflé in the name, my mom thought it would be difficult to make. And honestly I was really surprised that it alway turned out great. Admittedly it does have a lot of steps, but it’s not difficult at all.

This soufflé is of course light and fluffy and with at nice crispy top. A perfect light weeknight dinner.

Serves 4.

Ingredients:

  • 400 g cauliflower

  • 200 ml water

  • 200 ml milk

  • 75 g all-purpose flour

  • 1 teaspoons salt

  • 4 eggs

  • 225 g ham, diced

  • Butter to grease the baking dish

  • 2-3 tablespoons plain breadcrumbs (sprinkled on top)

Directions:

Preheat the oven to 350℉ (175℃). Grease an ovenproof dish (1 liter/4 cups) and sprinkle it with plain breadcrumbs, set aside.

Clean the cauliflower, and cut it into florets, cook them for 3-5 minutes in lightly salted boiling water. Strain the florets, and keep 200 ml of the water.

Add water, milk, salt, and flour to a saucepan. Cook it while whisking, until it thickens. Remove from the heat, to cool for a while.

Separate the yolks from the egg whites. Whisk the whites to medium stiff peaks, set aside.

Whisk one yolk at the time into the now warm thick mixture, incorporating it completely before adding the next yolk.

Mix in the well strained cauliflower and ham. Lastly gently fold in the egg whites. Pour the mixture into the prepared dish, and sprinkle with breadcrumbs, and bake it for about 60 minutes.

Serve immediately with a side salad.

Enjoy!

Caramelized Root Vegetables

Dinner, Vegetables, Vegetarian, SidesTove Balle-PedersenComment
Caramelized Root Vegetables

Caramelized Root Vegetables

Serves 4.

Ingredients:

  • 3 large carrots

  • 4 parsnips

  • 3 sun chokes (Israeli artichokes)

  • 1 small root celery

  • 3 small beets

  • salt

  • a splash of oil for the baking

  • sugar and butter for the caramelizing

Direction:

Preheat the oven for 400℉ (200℃). Peel the root vegetables and cut them into bite-sized pieces. Keep the beets separate even during baking, to prevent all the vegetables from turning red. Dress the vegetables in oil and season with salt. Bake the vegetables in ovenproof dishes for about 30 minutes until tender, but not soft. Cool the vegetables. Just before you are ready to serve, heat a large skillet over high heat, pour in the sugar and melt it. When the sugar has turned the color of light amber, add the butter and stir with a wooden spoon. Carefully pour the vegetables into the hot caramel. Lower the heat and make sure the vegetables get covered in the caramel and get heated through. Serve immediately, otherwise the vegetables looses the shine.

Enjoy!

Grilled Portobello Mushrooms

BBQ, Dinner, Sides, Vegetables, VegetarianTove Balle-PedersenComment
Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

I love almost all thing mushroom, and grilled portobello mushrooms is right up my alley. It's a quick side for a backyard BBQ. Adding the parmesan make a perfect flavor combination.

The sesame seeds on the photo, is an accidental 'cross contamination' from the chicken on the grill.

Ingredients:

  • 2 portobello mushrooms
  • ½ cup (1 dl) freshly grated parmesan
  • about ¼ stick (ca 30 g) butter, salted and soft
  • a splash of olive oil, for brushing the top of the mushrooms 
  • A sprinkle of chopped parsley

Directions:

Preheat the grill.

Clean the portobello mushrooms with a damp paper towel and remove the stems. Brush the caps with olive oil and set aside gills side up.

Mix butter and parmesan, and divide it evenly over the mushroom caps. Grill over hot grill for about 10 minutes. You want the mushrooms to be soft, but not mushy.  Let the mushrooms rest for a few minutes, to soak up the butter.

Enjoy!

Warm Asian-Style Slaw

Dinner, Salad, Sides, vegan, Vegetarian, VegetablesTove Balle-PedersenComment

I love a crunchy slaw. Normally I use napa cabbage and a spicy asian-style dressing, like I used in the angry tacos. But adding the peanut butter to this warm slaw, gives the slaw a nice creaminess. 

This slaw will be perfect for a weekend BBQ, or served with tacos with an asian twist.

Serves 3-4.

Ingredients:

Dressing:

  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • sesame oil
  • 2 teaspoons grated ginger
  • 2 teaspoons grated Serrano pepper
  • 4 tablespoons creamy peanutbutter

Slaw:

  • 2 teaspoons olive oil
  • 2 carrots, julienned
  • ½ small red cabbage
  • ¼ green cabbage
  • ½ english cucumber, julienned
  • 4 scallions, thinly sliced
  • some fresh coriander, chopped
  • season with salt

Directions:

Whisk together the ingredients for the dressing, set aside.

Heat the oil in a wok. Sauté carrots while stirring for about a minute,  add the cabbage and keep stirring, while cooking for about 2 minutes.  Remove from heat and add the rest of the ingredients and dressing, tossing well to coat.

Serve immediately. 

Enjoy!

Whole Roasted Cauliflower

Dinner, Sides, vegan, Vegetables, VegetarianTove Balle-PedersenComment
Whole Roasted Cauliflower

Whole Roasted Cauliflower

Cauliflower was a weird vegetable for me growing up. My mom boiled the h.. out of it, and like many overcooked vegetables it went on my "I don't like that" list. Please DO NOT overcook and especially over-boil your vegetables. 
You can prepare cauliflower so many ways, or just eat it raw, but by roasting it whole like this you get a great nutty flavor, with a crispy surface with a tender and almost creamy center. It might be time consuming but its well worth the wait. 

Serves 3-4.

Ingredients:

  • 1 large cauliflower, the one I used was yellow to start with
  • olive oil
  • salt

Directions:

Preheat the oven with a cast-iron skillet inside to 375℉ (190℃).

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, being careful not to cut off any of the florets. Using a small sharp knife to cut out the hard core of the cauliflower.  

Rinse the cauliflower, not drying it again. Place the cauliflower core-side up on the cutting board, and drizzle it with olive oil. Rub the oil all over the surface, and sprinkle with sea salt.

Place the cauliflower core-side down in the hot cast-iron skillet. Place an ovenproof pan filled with hot water, to create steam in the oven. Roast the cauliflower for 1½-2 hours, basting it 2-3 times with more olive oil. You want to end up with a nice brown color on the surface and a nice tender inside. You can roast the cauliflower under the boiler for a brief moment in the end to add some more color.

Serve the cauliflower to your favorite protein.

Enjoy!