To be a food nerd

Ok this is hard core food neardism. Yesterday I attended a tasting event. And No it wasn’t a vine or chocolate tasting. Noop! It was swedes or rutabagas as they are called in some places in the world. This was a tasting of 51 varieties of this hardy root vegetable. Needless to say this was not for the faint hearted. My taste buds were numb when I got out of there but I survived. No, all joking’s aside, I had a blast. I did actually enjoyed the event. This is exactly how nerdy I am when it comes to food. I love to get in to the nitty gritty of things and do tons of research and make up my own ideas and theories around food. In this case the porpoise of the event was to show that every type of vegetable have a lot of varieties and that it is easy to lose all the knowledge around them as we grow vegetables more and more in a commercial way. They were using the swedes as an example as it is a root vegetable that comes from Sweden, hence the name.

For me this was extra exciting because I wrote a cookbook about root vegetables a few years back. It is only available in Swedish and German but I have translated one of my favorite swede recipes for you here. This is a great first dish if you have never eaten swedes before and feel a bit sceptic.  

Creamy swede soup

4 servings
400 g (600 g unpeeled) swede
150 g leak
6 cloves of garlic (they turn mild when cooking)
2 tbsp olive oil
2 tbsp tomato pure
1500 ml water
1 tbsp salt
200 ml crème fraiche
1 lemon
Top with
1 tomato

  1. Peal the swede and dice it into 2x2 cm chunks.
  2. Rinse and slice the leak. Peal the garlic, but keep it whole.
  3. Heat the oil in a large casserole.
  4. Add the vegetables and some salt and let everything sauté while stirring for about 5 minutes.
  5. Add the tomato pure and let it fry for another couple of minutes.
  6. Add water and let the soup come to a boil. Let it simmer without a lid for about 30 minutes, until the swede is soft.
  7. Blend the soup to a smooth consistency and ad the crème fraiche, and perhaps some water if the soup feels a bit thick.
  8. Add the lemon juice and salt to taste.

 This is my cookbook Roten till allt gott (The root of all good) It a bible for root vegetable dishes (and a bit nerdy)

Etiketter: swede rutabaga soup

Kommentera gärna: