North Wild Kitchen

Tag: rutabaga

Rutabaga, Cranberry, and Almond Crisp Breads (Knekkebrød med Kålrot)

This is the third and final part of my three-part series of autumn dishes featuring Rutabaga

When you have something as forgiving and simple to make as knekkebrød (crisp bread), it’s easy to experiment with different flavors and use up what you have lying around the house. I was looking for a new type of crisp bread to serve guests this autumn – something versatile, and something that leaves an intriguing taste. With all the leftover rutabaga puree I had from the Flourless Rutabaga Roulade, I knew I had to incorporate it.

Enter in Rutabaga Crisp Breads. (more…)

November 10, 2017
Cheesy Rutabaga, Bread & Beer Bake with Vinegary Greens, Toasted Mustard Seeds, and Horseradish

This is the second part of my three-part series of autumn dishes featuring Rutabaga

Rutabaga (aka kålrot, kålrabi, swede) is one of those vegetables that can easily be overlooked, but has long been used in Norwegian and Scandinavian cooking. It takes on a whole other flavor and quality when cooked and this cheesy rutabaga bake merely affirms just how amazing rutabaga is.

In case you missed it, the first recipe featured was Flourless Rutabaga Roulade with Cardamom Cream. This time around, I wanted a savory take on rutabaga. When combined with cheese, bread, and beer, it makes for one incredibly rich and delicious comfort dish. To round it off, I pair it with vinegary spinach leaves and top it with toasted brown mustard seeds and some grated horseradish. (more…)

November 3, 2017
Flourless Rutabaga Roulade with Cardamom Cream (Kålrabirullekake med kardemommekrem)

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…)

October 27, 2017
Rutabaga & Apple Salad (Kålrabi Salat med Epler)

Mother nature has been busy these past few days. Our snow has almost entirely melted and our skies have been clear and bright. The sunrises and sunsets have been a vibrant aura of orange, red, yellow, pink and purple hues. Temperatures have been higher than normal and it almost feels as though spring is just around the corner. The weather has a calmness to it, like the stillness of a snow globe when it rests on a shelf, unsuspecting of change. Seemingly ignorant that at any moment everything could change. (more…)

January 5, 2017
Pinnekjøtt with Flatbread, Rutabaga, Crispy Potatoes & Lemon Browned Butter

Traditions are like threads. Threads pieced together from generation to generation. Some threads break loose and are replaced with newer ones, but others remain at the core. The dishes we eat are just a few of those threads. Everyone has their favorites, their must-haves, and when those are satisfied, there’s room for a few new threads.

Tradition is a celebration of time past and tells the stories that make up our memories, but it also celebrates the present and our evolving tastes. In tradition, there is room for innovation and the embrace of individual desires.

While reflecting over Norwegian Christmas traditions, I was asked, dare I say challenged, to come up with a unique way of presenting the dish that one third of Norwegians consume every Christmas Eve. Pinekjøtt. Rather than create smoke and mirrors, I decided to package it all in a different way.

(more…)

December 19, 2016