Potatoes are a popular and standard side dish in Scandinavian and Nordic cuisine, so it’s lucky we love potatoes!
Roast vegetables with molasses
I decided to start the month off with something simple – root vegetables such as potato, swede, carrot, parsnip and sweet potato cut into roughly similar sized strips, tossed in oil, salt and pepper then drizzled in molasses before roasting. The molasses adds a lovely but subtle sweetness to the vegetables, but not too sweet, and of course it helps them to brown up nicely. They went very nicely with the last of our leftovers from Germanic June.
Radish & spinach salad
I was craving some different vegies, so to go along with the leftovers I made a simple salad with a Scandinavian dressing – oil, vinegar, caraway seeds and oregano plus salt, pepper and a little sugar. Slice the radish as thinly as possible, use a vegetable peeler or mandolin, the toss in the dressing and leave it to sit for at least an hour. Add the spinach leaves just before serving a toss. I made it again later in the week but added strips of baby cucumber as well.
Scandinavian fried mixed vegetables
Make no mistake, I love root vegetables, and have been enjoying every meal but I was still craving a big vegie hit so made what you could call a big vegetable fry up, using Scandinavian flavours. You could use any vegetables that take your fancy, or have on hand. For my part I used Brussels sprouts, green beans, cabbage, mushrooms, capsicum, carrot, and cauliflower and cooked them up in olive oil with salt, pepper, caraway seeds, dill, vinegar and lemon juice. It really hit the spot.
Swedish meatless balls
I rarely use tvp, but for some reason I bought a bag of it a few weeks ago from the bulk foods store, and decided to try it out in some meatless balls. I reconstituted it using hot vegetable stock, and combined it with mushrooms, onion, breadcrumbs and spices to make the balls. It actually worked a treat! One the balls have been fried up, you use the remnants in the fry pan to make a sauce with flour, stock and a little cream. Then put the balls back in the pan to thoroughly coat them in the sauce. We had it traditional style, served with pasta and mashed potato, absolutely delicious!
Norwegian cabbage rolls
Upon presentation, Steve said it was lucky I hadn’t told him I was making cabbage rolls because he wouldn’t have encouraged the idea – despite all the recent delicious cabbage dishes we’ve had! The filling was made up of mushrooms, brown rice and walnuts, which was really tasty and would make a great pattie on its own. The cabbage rolls were then topped with diced tomatoes and baked in the oven. I served it with radish, cucumber & spinach salad (the same as the radish salad above but with cucumber added), plus mashed potato. I apologise for the photo, I just couldn’t manage to get a good one.
Swedish style green vegetables
It’s been a week of green vegetable cravings, so I decided to finish the first week off with a big dish of mixed green vegetables. The vegetables were first cooked on the stove top with a little olive oil, quite a bit of garlic plus some salt and pepper. Then they’re tossed with breadcrumbs, herbs and lemon juice and roasted in the oven for a while. Yum!
If there are any Scandinavian or Nordic dishes you’d like me to try to veganise, please let me know.