Preperation:
- Servings: 4
-
1
In a medium pot, combine parsley root, potato and stock. Bring to a boil and simmer for 15 minutes, or until tender. Make sure the pot doesn’t boil dry. Add milk and puree. Meanwhile, in a dry hot skillet, add the chanterelles. Fry until they dry up and start to brown, then add butter, salt and pepper. Let fry for 2 more minutes. Arrange puree on plate, garnish with chanterelles and slices of salmon.
Recent Recipes:
4 parsley roots (or parsnip, celeriac), peeled and chopped in 1-inch dice
One medium potato, peeled and chopped in 1-inch dice
1 cup (a little more than 2 deciliter) chicken stock (or other light stock)
½ cup (a little more than 1 deciliter) milk
20 small chanterelles
½ tablespoon butter
Salt and freshly ground black pepper
2 ounces (or 50 grams) smoked salmon, thinly sliced
Recipes and Articles
BOOKS FROM THE SERIES
Most Read
-
Episode 1: "Rich Farmland"
Andreas visits the county of Hedmark in Eastern Norway.
-
Tina Nordström
Tina Nordström grew up in Helsingborg in southern Sweden where her parent...
-
Sara La Fountain
Finnish cooking sensation Sara La Fountain's first cookbook, A la Sara, e...
-
Episode 2: "Popular Sausage"
Sausages serve a special function in Norway, both as an everyday meal and...
Most viewed
-
Trailer Season 9!
See the trailer for season 9 of New Scandinavian Cooking with Andreas Vie...
-
Flourless chocolate cake
Watch Andreas prepare flourless chocolate cake with wild strawberries, an...
-
Seared Pollock
Watch Andreas Viestad prepare Seared Pollock with Onion Jam, Lingonberrie...
-
Goose Breast and Leg
Watch Andreas prepare goose breast and leg in Port Wine with pan seared a...
