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FOOD

RHUBARB COMPOTE WITH OLIVE OIL

Recipe Ingredients

600g rhubarb
100g butter
1⁄2dl caster sugar
1⁄2dl salt roasted nuts
1tsp cardamom seeds
1⁄2dl heavy cream
1 sprig of tarragon
4 oat cookies or similar

(4 SERVINGS)

Method Cut the bottom and top of the rhubarb and make sure it’s totally clean, otherwise rinse it. Then cut in 1 cm pieces and pan fry them on medium heat in butter. Crush the cardamom seeds in a mortar. After a minute add sugar and the crushed cardamom seeds. Continue frying until they are soft and then let cool in a bowl. Plate the compote in small bowls with crushed cookies, chopped nuts and picked tarragon leaves on top. Serve with a bit of heavy cream on the side and a drop of olive oil.

Our vegetarian recipes § Search

SEASONAL COOKING WITH MARTIN BERG

Food Proudly presenting a new collection of simple, plant-based recipes by our Head Chef, Martin Berg. The recipes journey through the different seasons of the year, celebrating natural ingredients and a mindful way of food preparation.

The recipes are extracted from our second and first cookbook and emphasises traditional methods and healthy, ethically produced ingredients while consciously combining local recipes with influences from around the world. These recipes are our invitation to embrace seasonal vegetarian cooking and choose natural flavours for a way of eating that promotes our health and the wellbeing of the planet.

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