Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
A fun way to dress up the modest rutabaga!
The coolest way to serve is whole, as a sharing dish, with rye crackers to scoop up the mashed rutabaga topped with roe.
Preheat oven to 350ºF/175ºC.
Wrap the rutabaga in foil and bake in the oven for 1 1/2 to 2 hours, until the rutabaga is baked through.
Slice the top of the rutabaga. Use a stick blender to puree the rutabaga. Make sure that the stick blender does not go all the way through. Mix in butter with the stick blender. Season with salt and stir in chives using a spoon.
Add sour cream and vendace or salmon roe and serve.