Making Greens Powerful

The flavour guide to powerful greens

Smagsguide til lækkert grønt for at tilberede grønt, der vil og smager af noget, skal du udnytte det fulde potentiale. Det handler om at skære og snitte kålen perfekt og udnytte hele rødbeden. Men når du har skåret og snittet alle de forskellige stykker, skal du også vide, hvordan du får den bedste smag og alt frem i dem. I vores smagsguide præsenterer vi alle detaljer om at snitte og skære sammen med slagterens trick, alle de gængse smagskombinationer og de uventede, der får det bedste frem i grønt. Klik på hver grøntsag for at lære mere

Blomkål

Blomkålen har en mild og delikat kålsmag, der gør den til et perfekt match med chokolade, appelsin, karry og spidsskommen.

Unexpected pairings

· Chocolate · Orange · Almond · Hazelnut · Mint · Lemon

Common pairings

· Curry · Cummin · Smoked Ham · Garlic · Tahini · Chili · Coconut

Butchering techniques

Start with pull of the leaves and the cut the stalk. Cut the cauliflower head in two and then form a V-shape and cut stalk. You should now be able to pick the florets with your hands.

Cooking techniques

You can eat both the leafs and the stem as well as the flowers. Steam the leafs, pickle the stem or make a purée of it. And when it comes to the flowers, well, you know this: roast it or cook it.

Luk Blomkål

Knoldselleri

Knoldsellerien har en stærk, lidt sød smag, som gør den til perfekt i kombination med brunet smør, æble, ost og trøfler.

Unexpected pairings

· Chestnut · Wasabi · Tandoori Spice · Horseradish · Mustard · Hazelnuts · Brown Butter

Common pairings

· Nutmeg · Apple Cheese · Walnuts · Potatoes · Truffles · Onions

Butchering techniques

Just cut the off the stalks and let the celeriac stand on its new (flat) bottom. Use the knife to cut the skin of the sides. Done.

Cooking techniques

You can use the leafs as herbs and the stalks in salad or as a taste boost in soups and sauces. The root can be slow baked or cooked as a purée, you can roast it in the oven or fry it like pommes frites or chips. And remember: like the most peel, you can use the celeriac peel when cooking broth. The root ends is a delicacy, try it deep fried!

Luk Knoldselleri

Savoykål

Kålen har en sprød struktur med en mild grøn sennepssmag plus lidt sødme, hvilket gør det perfekt sammen med appelsin, tyttebær, timian og laurbærblad.

Unexpected pairings

· Orange · Soya Sauce · Ginger · Parsley · Paprika Powder · Chipotle · Lingonberry

Common pairings

· Caraway · Hazelnut · Thyme · Oregano · Lemon · Nutmeg · Bay Leaf

Butchering techniques

Cut the cabbage in quarters. Then cut away the hard core from the rest of the cabbage. Remove a few layers of the cabbage and the do what you want with it; slice it if you should do a salad or keep it in whole quarters for other using.

Cooking techniques

You can cook the outer cabbage, the leafs and the core part. The core part is perfect for roasting, fermenting or as a pizza salad. Or why not whole baked. The outer cabbage leafs can be used for cabbage rolls or as wrapping.

Luk Savoykål

Butternut squash

Butternut har en sød og fyldig karakter med en bestemt dristig følelse, der giver en god ingrediens sammen med ting som kirsebær, parmesan, kokosnød, ingefær og æble.

Unexpected pairings

· Hazelnut · Lemon · Salted Pecan · Mustard · Cherries · Parmesan · Thyme

Common pairings

· Coconut · Ginger · Curry · Chili · Apple · Maple · Thai Red Curry

Butchering techniques

Cut the pumpkin in two. Use the knife to peel the sides. Then scoop out the seeds and the strings with a spoon. Cut the meat parts in slices or cubes.

Cooking techniques

When it comes to the pumpkin you can eat the vegetables meat and the seeds. As for the shell, well, you can always use it to Halloween. The pumpkin meat is can be oven baked or cooked like soup, but you can also pickle it. The seeds: roast them and add them to whatever pumpkin dish you choose to cook.

Luk Butternut squash

Kålrabi

Kålrabi har en fuldstændig sød og jordnær smag med en bestemt sennepskarakter, hvilket gør det til en ideel "ven" med græsløg, dild, chili og merian.

Unexpected pairings

· Orange · Chives · Rose hip · Mustard · Dill · Apple · Cloves · Sea buckthorn · Chili

Common pairings

· Parsley · Chili · Bay Leaf · Smoked Paprika · Oregano · Chervil · Marjoram

Butchering techniques

Cut a small piece of the top and bottom. Then peel it with a knife all around. Slice the rest or cut it in cubes.

Cooking techniques

You can eat both the root bulb and the skin. Pickle it, mash it, roast it. Or why not deep fry it or use it in a salad.

Luk Kålrabi

Gulerødder

Guleroden har en sød, skarp og en anelse bitter smag, der gør den til den perfekte ledsager til blandt andet kokosnød, dildfrø og fennikel.

Uventede samsætning

· Kokosnød · Lakrids · Mandarin · Oliven · Æble · Estragon · Kardemomme · Kaffe · Dildfrø

Alm. samsætning

· Orange · Fennikel · Anis · Spidskommen · Persille · Kanel · Selleri · Kommen

Teknikker

Dette er ikke raketvidenskab. Skræl det. Skær den i ønsket form.

Tilberednings teknikker

Du kan koge guleroden på traditionel måde eller stege den rigtig langsomt, dampe den, sylt den eller bare spise den rå. Uanset hvad du gør, skal du ikke smide gulerodstoppen ud. Den grønne del af guleroden er perfekt at bruge i stedet for basilikum, hvis du ex. vil udforske en ny slags pesto.

Luk Gulerødder

Rødbeder

Den højtelskede rødbede er sød, jordbunden, frugtagtig saftig og har et stænk af salvie. Den åbner op for muligheder for smagskombinationer med lakrids, wasabi og citron.

Unexpected pairings

· Liquorice · Wasabi & Sesame · Black Current · Tikka Spice Mix · Coconut · Tarragon · Taco Spice Mix · Raspberry

Common pairings

· Horseradish · Walnut · Honey · Parsley · Lemon · Capers · Black Pepper

Butchering techniques

Cut the bottom and the tails. Peel it with a vegetable peeler before cooking, or even better, wait until after cooking; then you can just rub them with your hands.

Cooking techniques

The beetroot belongs to the same family as Mangold and can be cooked in the same way: roast the leaves or use them in a salad or pasta. The stalks have the same structure as asparagus. In other words: perfect to roast in butter or olive oil together with lemon. Perfect for soups and smoothies too. Although you can eat beet from root to leaf, this fillet is by far the most sought after.

Luk Rødbeder

Jordskokker

Jordskokker har en jordnær og sød smag med noget nødlighed, hvilket gør den til en god partner til brunet smør, mandel, citron og æble.

Unexpected pairings

· Browned Butter · Thyme · Almond · Coconut Cream · Lemon · Dill · Pear · Roasted Coconut Flakes

Common pairings

· Garlic · Lemon · Parsley · Shellfish · Apple · Mushroom · Caper · Dill · Horseradish

Butchering techniques

Rinse them and cut them in pieces, or slice it on a mandolin. If you want to peel them go for the bigger ones, as you don’t want to peel of half the artichoke.

Cooking techniques

Pickle it or make a soup, roast it or make a purée. The Jerusalem artichoke can is a chameleon and can even be fried.

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Rosenkål

Rosenkålen har en elegant broccoli-smag og et strejf af ærter, der åbner døren til smagsforbindelser som citron, hasselnød, ahornsirup, græskarfrø og jordnødder.

Unexpected pairings

· Lemon · Hazelnut · Pink pepper · Maple Syrup · Browned butter · Ketjap Manis · Teriyaki

Common pairings

· Orange · Pumpkin seed · Bacon · Peanut · Walnut · Blue cheese · Roasted garlic

Butchering techniques

Use a knife to separate the sprouts from the stalk (if you have bought it whole). Then cut the very bottom of every sprout (but not to high that the sprout come apart). Well, that’s it, if you don’t want to continue cutting it in half’s or slices.

Cooking techniques

You can pickle the leafs, grill it, roast it or steam it. The Brussels sprout is also great in salads.

Luk Rosenkål