Bring on the wild nettles.
It’s the season again when these wonderfully nutritious, wild greens pop up all over. They pack a punch with their sting, but once tamed they make the most wonderful feature in any dish or dessert, such as this Nettle and Honey Cake.
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This is the first part of my three-part series of autumn dishes featuring rutabaga.
For me, these days have been all about rutabaga, or kålrabi, kålrot, swede, and neep. Those large, matte-purple, and slightly rough-looking root vegetables, which are a cross between a turnip and a cabbage. They are also referred to as Nordens appelsin, or “the North’s orange” because of their high content of Vitamin C. The idea of cooking one, let alone eating one, can seem daunting – leaving them often overlooked or reserved only for specific dishes throughout the year. But, they are a vegetable I have become quite smitten with since being introduced to the Scandinavian lifestyle. (more…)