Therese Elgquist

Hi there.

Welcome to my website. On my blog I share my best healthy, plant based and delicious recipes, and thoughts on a healthy lifestyle. I hope to inspire you to explore the wonderful world of plant based food and all that comes with it. In my portfolio you can find some of my work as a freelance food stylist. Hope you have a nice stay!

Best, 

Thess

Roasted Jerusalem artichoke and black kale with Pumpkin and apple salsa

Roasted Jerusalem artichoke and black kale with Pumpkin and apple salsa

A truly delicious green side to serve with your dinner or at a buffet. Scrub and wash the artichokes carefully instead of peeling them, as lots of the flavour and nutrition is in fact to be found in the peel. Plus - baked peel gives the whole dish some extra texture!  

I like to serve this green side straight from the tray. Out of the oven, top with tasty salsa and ready to eat - a relaxed and family like way of serving food - just how I like it! 

 

Roasted Jerusalem artichoke and black kale with Pumpkin and apple salsa

Serves 4-6

 

Ingredients

800 gram Jerusalem artichoke 

100 gram black kale

1 tbsp cold pressed olive oil

 

Pumpkin and apple salsa

 150 gram pumpkin, peeled 

2 sweet winter apples 

1 shallot

1 tbsp apple cider vinegar 

1 dl water

one handful of fresh cilantro

salt and freshly ground black pepper

 

Garnish

1/2 dl toasted hazelnuts, peeled

fresh horseradish

 

How to

Pre heat the oven to 200 degrees Celsius. Scrub the Jerusalem artichokes carefully and slice the bigger ones in half. Cut away the thick bottom steam part of the black kale, tear the leafs in to smaller pieces. Massage with olive oil. 

Put the Jerusalem artichokes on an oven tray, drizzle with olive oil, sprinkle with salt and pepper and stir to coat. Roast in the middle of the oven for 15 minutes. Take out from the oven, stir around, add the kale to the tray and roast for another 5-10 minutes, until Jerusalem artichokes are tender and lightly golden and the black kale crispy. 

Cut the pumpkin in to small pieces. Core the apple and cut in to small pieces. Finely chop the shallot. Put all the ingredients, except for the cilantro, in a small saucepan and bring to a boil. Let simmer for about 20 minutes, until a chunky salsa. Add the cilantro. Salt and pepper to taste.

Top the roasted veggies on the oven tray with dollops of salsa. Grate the fresh horseradish. Serve! 

 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 27th of January 2018. Recipes, styling and photo by me. 

  

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