Roasted Root Vegetables with Dill, White Beans and Kale

roasted root vegetables in a roasting pan on a table

För recept på svenska, klicka här: Rostade rotfrukter med dill, vita bönor och grönkål

Ah, the simplicity of a one-dish meal. No piles of dishes to clean up, no chaos going on when too many pots are being used at the same time. Nah, cooking an entire meal in one dish in the oven is pure bliss, and this one here turned into something particularly pleasant. Filling potatoes, sweet carrots, heaping amounts of dill. A match made in heaven, really, if you ask us. With slices of semi-pickled red onions on top, this dish could almost be blamed for flirting with summer cuisine. But February it still is, yet look at the colorfulness of it all – isn’t it remarkable we can cook something this pretty in the midst of winter, only relying on what’s in season? (Well, the lemon juice is certainly from elsewhere, but that’s a detail small enough to look past, wouldn’t you agree?)

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Vegan Chorizo and Potato Stew

För recept på svenska, klicka här: Vegansk chorizo- och potatisgryta

This, here, will be a slightly unusual addition to our recipe archive. Itʼs more or less the first one relying on a meat substitute kind of product (vegan sausage in this case), and we typically neither cook nor post recipes featuring those types of ingredients. But if thereʼs one thing we can both miss, itʼs the concept of sausage. Plain and simple. So every so often, we get a pack of some sort of veggie-sausage and traditional hot dog buns, and eat them straight up with mustard (and ketchup, for me). Itʼs delicious, and also fun to try different brands and varieties. What makes it even better, I guess, is that we only do it a few times a year, so it feels special and like a true treat.

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Broccoli & Potato Soup with Thyme Croutons

För recept på svenska, klicka här: Broccoli- och potatissoppa med timjankrutonger

That colder weather equals soup season is established since forever. We make no exception. From no soups at all since May, we’re now having it for dinner at least a few nights every week. Some we cook from recipes we have here on this website, others from our cookbook selection and a good portion we make from whatever leftover stuff we find in the fridge. We lean towards blended soups in general – something so comforting about that creaminess – but won’t say no to other versions either (a non-blended favorite is our Onion Soup with Kale and Chickpeas).

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Beet and Potato Rösti

För recept på svenska, klicka här: Rödbetsrösti med potatis

Coming up with new ways of eating our beloved root vegetables is an ongoing mission for us. When eating seasonally, you definitely spend a good chunk out of the year working with onions, said root veggies and different types of cabbage family members. Variation is thus key. You would think though – after a late fall, winter and spring of doing just that – that you’d hold on to crispy summer vegetables as if life depended on it come September-October. But see, that’s not what we find ourselves feeling. Instead, we can’t wait for those trays of oven roasted root veggies. Those butternut squash soups, rutabaga and parsnip fries, potato gratins and whole roasted celery roots. Countless of times, we’ve asked each other (you’d think we had bad memory) which veggie season is our favorite – and the answer sounds about the same every time. First, we praise the sun-ripened perfect tomatoes. Then the crispy cucumbers, the beans, the Crispy Zucchini Fritters that we adore so much. But eventually, we will have made it to our love for root veggies. And there, we remain.

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Simple Potato Salad with Lentils, Sugar Snaps and Basil

För recept på svenska, klicka här: Enkel potatissallad med linser, salladsärtor och basilika

Potato salads of different kinds replace soups and stews as our “clear out the fridge” meals in the summer. More or less anything can go in there, and it turns out a nutritious and delicious dish every time with some simple add-ins and flavorings. This version here is as simple as can be (although substitutions are of course encouraged) and comes together in just a little longer than the boiling time for the potatoes themselves.

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Smashed Potatoes with Chimichurri Sauce

För recept på svenska, klicka här: Krossad potatis med chimichurri

Just like many households here in Sweden, we consume our fair share of potatoes. They’re cheap, they’re climate-friendly – and they’re delicious. On top of all of that, they’re also very versatile. This recipe is as simple as can be, and is the perfect go-to if you have leftover boiled potatoes. We find ourselves in that situation quite often, because why not boil a whole lot once you’re at it? Saves both time and energy, which is all the incentive we need! Anyway, with leftover boiled potatoes on hand, this dish comes together quickly, and celebrates simple yet elegant summer cooking. If you happen to not like or have access to the herbs listed below, substitute in whatever way tickles your fancy. Basil, thyme, cilantro – heck, maybe even dill – would all make lovely chimichurris. And don’t toss the stalks of e.g. parsley and cilantro – these are wonderfully tasty and not one bit tough, so chop them up and add them as well. Ah, the herb galore of summer – we’ve been longing for you.

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Simple and Creamy Green Pea Soup

För recept på svenska, klicka här: Snabb och krämig grön ärtsoppa

This soup would most likely win the award for cheapest, most climate friendly meal ever – and it’s not lacking nutrients either. To top it all off, it also comes together in 20 min, start to finish, making it a weeknight savior extraordinaire. Green peas are great to have on hand in the freezer all throughout the winter for us – besides being versatile in dishes, they’re also very good as a stand alone vegetable side. A quick, filling meal we tend to turn to when time is limited (but hunger is real) is boiled potatoes, green peas and some sort of bean/veggie patty from the freezer. Some sort of dipping sauce added to the mix and we’re satisfied! This soup is a little more sophisticated looking than that, but in the end – the ingredients are about the same. Slow carbohydrates, protein and a whole range of micro nutrients make this a nutritious bowl for sure – and with a slice of bread with hummus on the side, it’s as complete as can be. And yummy. Enjoy!

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Herby Potato and Rutabaga Gratin

För recept på svenska, scrolla nedåt eller klicka här: Örtig potatis- och kålrotsgratäng

We buy potatoes in a 5 kg (10 lbs) bag from the store. It’s the best. We store it our pantry, and can dip in there whenever we feel up for a quick and easy, yet filling, dinner. Boiled or roasted potatoes with veggie patties and a dipping sauce on the side is a hit any day of the week, and we’ve come to like it as the meal we eat the night before a long run. Definitely proudly fueled by potatoes, over here! Eating “regular” potatoes has been an ingrained part of my life since, well, forever – here in Sweden, most people have it at least a few times a week. But with the wave of low carb diets and whatnot that swept in some years ago, potatoes have gotten themselves a bad rap (and an unbelievably unfair such). Sweet potatoes are being adored left and right, thought of as something much “healthier” (oh we’re so sick of that word!) and overall ranked as a wiser dietary choice than regular spuds. Poor regular potatoes! We won’t give in to the potato-discriminators by giving space for a side-by-side comparison, but let’s just get a few things cleared out. Regular potatoes contain a touch more protein than sweet ones, but the latter has a little more fiber. They’re fairly equal as far as caloric value, and they contain a range of vitamins and minerals (although different ones) respectively. If sweet potatoes can be called a “superfood”, then regular potatoes can too – but we’d prefer it if we just eat nourishing food without labeling everything something. Ok?

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Winter Kale Salad

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Yes, yes. Another one. But what can you do, when your garden still produces armfuls of fresh kale, despite constant sub-freezing temperatures and a decent snow cover? We throw together kale salads all the time, and only rarely do we follow any kind of recipe (not even our own, to be honest). Because kale salads are almost like those I-need-to-clear-out-the-fridge-soups – you grab whatever needs to be used up and put it all in a bowl together with massaged kale and a dressing (preferably a simple, creamy one). We usually think like this: kale – legumes – starchy vegetables – onion – something sweet – something crunchy – dressing. Use that formula, and you’ll be golden! This time, the combination looks like this: kale – chickpeas – potatoes and Jerusalem artichokes – roasted red onion – crispy apple cubes – toasted sunflower seeds – rosemary tahini dressing. I can’t really think of any combinations that wouldn’t work… except maybe roasted carrots. Or am I crazy to say that? It might be good. Yes, it probably is (I apologize, carrots).

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Lentil-Potato Dal

Dal – spelled daal, dhal and dahl as well – is a term used for legumes (that is, lentils, beans and peas) in the Indian subcontinent. It also refers to a variety of soups or stews prepared with any of the said ingredients. Most commonly, one tends to associate dal with a curry-laden lentil concoction, and that goes for us too. In our opinion, that’s just the best. Sometimes we make it without potatoes and serve it over rice instead (which, we’re not going to lie, is ridiculously yummy), but with potatoes already in there, it turns into a one-pot complete meal AND a much more eco-friendly alternative (naturally, buying locally grown potatoes is a far better choice than imported rice). Another great alternative is to serve it over wheat berries, which gives you some rice-like chewiness from a far more sustainable food source (at least for us up here in the north).

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