At Brogaard we usually make a root vegetable mix in a pan and not in the oven. We like the vegetables to maintain a bit of bite.
We make a mixture of carrots, parsnips and perhaps Hamburg root parsley, along with radicchio and yellow beets. The mixture is fried in a wok with a little olive oil and balsamic vinegar, which is applied with a baster, while frying, along with a little acacia honey,
Peel the beetroots and grate them on the coarse side of a grater. Chop the onion and garlic. Mix the grated beetroot and the chopped onion and garlic together in a bowl. Mix in the cream cheese and season with salt and pepper. Place the mixture in an oven proof dish and bake in the oven for 30 minutes at 200 degrees. Take the dish out of the oven. Sprinkle with cheese and bake for a further 10 minutes.
Serve as a side for various dishes.
Ingredients – for 3 people
600 g beetroot
2 cloves of garlic
150 g cream cheese (possibly with herbs)
100 g grated cheese
1-2 radiccios – according to size
1 lime, 2 tbsp good oil, pine kernel, Rucolla, parmesan cheese
Salt og pepper
- Peel the radicchios and cut them into paper thin slices.
- Squeeze the juice from the lime, mix with oil, salt and pepper and marinate the radicchio slices for about 3 hours.
- Arrange them on the rucola.
- Sprinkle with the roasted pine kernels, and finish with grated parmesan – suitable strips are achieved with a potato peeler.
(for 2 large glasses)
1 ½ kg beers – red, yellow and/or radicchio
400 g challots
salt and boiling water
7 ½ dl vinegar
2 ½ dl water
1 tbsp white pepercorns
I tbsp fennel seeds
Rinse the beetroots and boil them in salted water until tender. Slip the skin off them and cut into coarse chunks.
Peel the onions and cut them into small pieces. Put them in a bowl and cover them with boiling water. Let them sit for 10 minutes. Drain the water and let them drain.
Put vinegar, water, sugar, peppercorns and fennel seeds in a saucepan and let them boil until the sugar has melted. Add the onions and let them simmer with the vinegar stock for five minutes.
Meanwhile, put the beets in a scalded pickle jar. Pour the warm pickle including onions over the beets and put the lid on immediately.
Store the beets in a cool, dark place..Leave them to draw for ideally 3-4 days before use. They can last unopened for months.
TIP: You can season with what you like best. Try star anise, bay leaves, dill seeds, rosemary, chilli or something completely different.
This soup is made of the best ingredients that he Lammefjord has to offer. Incredibly delicious and great on a cold day.
Soup for approx. 8 people (as it’s so good it might only be enough for 4)
- 8 litre saucepan
- 1 red onion + a dollop of butter/oil
- 4-5 large potatoes
- 2-3 carrots
- 2 parsnips
- Hamburg root parsleys
- 1 Yellow beet
- Beef broth or diced beef
- Water (enough so that everything is covered)
- Herbs de Provence
- Diced bacon
Cut the onion into wedges, put butter in the warm saucepan and blanch the onion.
Pour water in the saucepan and bring to boil. Once boiling, add the broth or diced beef.
Peel and dice the root vegetables.
When the water is boiling, add the prepared root vegetables along with salt and herbs and allow to boil for approx. 35-40 minutes.
Once this is done, blend everything and flavour with cream,
Recommended sides include bacon and fried bread, ideally diced rye bread which can be sprinkled over the soup when it is served.
1 ½ dl drained natural yoghurt.
1 – 1 ½ tsp. Mustard powder
1 ½ – 1 tsp. Dijon mustard
2-3 tsp. Honey
Salt and pepper
Boil the beetroots in slated water for 40-50 minutes until tender. “Shock” the beetroots by dousing them in cold water and thereafter rub the skin off them. Chop into rough cubes after allowing to cool down. Season the yoghurt with the two mustards, honey, salt and pepper. Mix beetroots and yoghurt. Eat the beetroots with a few slices of cold meat or chicken, or as lunch.
Boiled, peeled beetroots can keep refrigerated for 4-5 days.
2 medium parsnips, 1 tbsp. good olive oil ½ tsp. salt.
Marinade: A little fresh ginger 40 g cane sugar, 3/4 cup good light wine vinegar, some chopped chives and chopped parsley.
Peel the parsnips and cut them along. Place in an ovenproof dish. Sprinkle salt and dripping oil over. To be baked in the oven at approx. 175 degrees for approx. 20 min. The parsnips should be tender but still firm.
Peel the ginger and cut it into small cubes. Boil the sugar and vinegar without lid until the marinade thickens slightly. Let the marinade cool and pour over the parsnips. Let it soak for an hour at room temperature. Serve with chives and parsley as a small green dish or as supplement for thai food.
IIngredients: 75 g of bacon, 200 g of onion, 500 g of potatoes, milk, butter
Peel the potatoes and cut them into appropriate pieces. Boil the potatoes until they are well cooked. Drain and steam the potatoes dry (shake the pan a few times). Mash the potatoes. Add milk while you stir with a whisk so the mash becomes fluffy. Add butter, salt and pepper.
Fry the bacon pieces until golden. Remove most of the fat and brown the onions in the rest until golden.
Serve the mashed potatoes on a platter. Sprinkle chopped parsley over the mash and sprinkle bacon and onions around.
Ingredients: 250g minced pork, approx. 10% 250 g ground beef 3-6%, 2 cloves crushed garlic, 2 tsp herbes de provence, ½ cup bread crumbs, 1 egg, 50g thinly sliced cured ham without rind, parsley, carrot, peeled beetroot (total 1 kg), ½ kg peeled potatoes, 1 tablespoon olive oil, salt and pepper.
Stir the minced meat and shape it into a loaf. Wrap it in cured ham and bake for 35 minutes. at 200° Celcius. Cut root vegetables into quarters and toss them in the oil, garlic, herbs, salt and pepper. Bake them in the oven with the meat loaf for 30 minutes.
Ingredients: 3 cups drained yogurt, grated horseradish, lemon juice, 1 kg beetroot, salt and pepper.
Scrub the beetroots, place them in an ovenproof dish and bake at 180 degrees Celcius for 30-60 minutes according to size.
Stir the yogurt with grated horseradish and add salt, pepper and lemon juice to taste. Eat the baked beetroot as baked potatoes with for example fish.
Ingredients: 5.5 cups water, 50 g yeast, 0.5 tsp. salt, 2 tbsp. oil, 250 g of carrots, 1.5 ml sunflower seeds, 1 kg of wheat flour.
Peel The carrots and grate them coarsely, stir the yeast in the lukewarm water and mix it all and knead well. Raises it warm and covered with a towel for around 1 hour.
Shape into 24 muffinss, spread over 2 discs. Leave to raise for 20 minutes.
The muffins to be brushed with 1 egg, and to be baked at 210 degrees C for 20 minutes
Ingredients: 1 tbsp. olive oil, ½ tablespoon thyme, 1 large chopped onion, 1-2 tablespoons juice of lemon, 300 g beetroot, salt and pepper, 1 clove of garlic.
Cut the beetroots into cubes. Sauté the cubes in oil with onion, garlic and thyme. When it is finished, after approx. 5-7 minutes, add the lemon juice, salt and pepper.
The salad tastes good with chicken or pork.