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  • Skribentens bildAngelica Larsson

Beetroot pickled mushroom with dill stewed potatoes | Christmas | Vegan-gluten free | YouTube

Uppdaterat: 10 mars 2021

Hello my lovelies! With Christmas around the corner I cannot help but wanting to prep and try out a few new vegan options to add to my buffet. Today we are making beetroot pickled mushrooms and I wanted to interpret the flavour of cured salmon which is a dish very common on the Swedish Christmas buffet. Along with the pickled mushrooms I want to share my take on dill stewed potatoes which works so well together with our beetroot pickled mushrooms and as this dish requires some sitting in the fridge we will make sure we have a few days in advance to get this going. Let's get onto day 1 of 4 weeks of Christmas commence!

Below you can follow along my video upload on how to cook this and use the instructions below to help guide you along.

Serves 4 people.

What you need for beetroot pickled mushroom:

3-4 large portobello mushroom

4 dl (1.6 cup) water

1/2 dl (0.2 cups) sugar

1/2 dl (0.2 cups) salt

100g chopped beetroot

4-5 tbsp 12% white vinegar

A handful of seaweed

1 tbsp cinnamon

1 tsp whole red pepper

1 tsp nutmeg

1 tsp cloves

1/2 tsp cardamom

What you need for dill stewed potatoes:

300g potatoes

2 dl (0.8 cups) food cream

1/2 dl (0.2 cups) chopped dill

1 1/2 tbsp maizena

A pinch of salt and pepper

Zest from half a lemon

In a a food container add the water along with sugar, salt, vinegar, seaweed, cinnamon, red pepper, nutmeg, cloves and cardamom. Give it a rough mix and add portobello mushrooms and cover them with the grated beetroot.

Cover with plastic foil and set in the fridge for 3-4 days before serving.

Once they are ready to serve we will get onto making our dill stewed potatoes, begin with peeling the potatoes while we bring water to a boil in a pot.

Add them to the water and allow to boil on medium high heat for about 15 minutes or until soft.

Drain the potatoes and use the same pot again, add cream, maizena and bring to a boil while whisking. Season with salt, pepper and lemon zest add the dill and fold in the potatoes.

Now it's ready to be served with the pickled "cured salmon".

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