Making Greens Powerful

The flavour guide to powerful greens

To make greens powerful, you have to take full advantage of its potential. It´s all about the ability to cut the cabbage perfect and to make use of the whole beetroot. But also, when you have cut out all the different pieces, know how to flavour to Squeeze out the best of them. In our flavour guide we present all the cutting details and the butcher´s trick, all the common flavor pairings and the unexpected ones, that makes green powerful. Click on each veggie to learn more!

Pulled Oats

Pulled Oats has a taste of beans and peas with a hint of cerealia. It also has a full flavour of umami, which makes it good with flavours of wasabi, sweet chili, curry and coconut.

Unexpected pairings

· Wasabi · Sweet Chili · Soy Sauce · Tamarind · Mandarin · Kaffir

Common pairings

· Taco Seasoning · Curry · Coconut · Cumin · Basil · Tomato · Garlic

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Cauliflower

The cauliflower has a mild and delicate cabbage taste, which makes it a perfect match with chocolate, orange, curry and cumin.

Unexpected pairings

· Chocolate · Orange · Almond · Hazelnut · Mint · Lemon

Common pairings

· Curry · Cummin · Smoked Ham · Garlic · Tahini · Chili · Coconut

Prepping techniques

Start with pull of the leaves and the cut the stalk. Cut the cauliflower head in two and then form a V-shape and cut stalk. You should now be able to pick the florets with your hands.

Cooking techniques

You can eat both the leafs and the stem as well as the flowers. Steam the leafs, pickle the stem or make a purée of it. And when it comes to the flowers, well, you know this: roast it or cook it.

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Celeriac

The celeriac has a strong and slightly sweet taste, which makes perfect combinations with brown butter, apple cheese and truffles.

Unexpected pairings

· Chestnut · Wasabi · Tandoori Spice · Horseradish · Mustard · Hazelnuts · Brown Butter

Common pairings

· Nutmeg · Apple Cheese · Walnuts · Potatoes · Truffles · Onions

Prepping techniques

Just cut the off the stalks and let the celeriac stand on its new (flat) bottom. Use the knife to cut the skin of the sides. Done.

Cooking techniques

You can use the leafs as herbs and the stalks in salad or as a taste boost in soups and sauces. The root can be slow baked or cooked as a purée, you can roast it in the oven or fry it like pommes frites or chips. And remember: like the most peel, you can use the celeriac peel when cooking broth. The root ends is a delicacy, try it deep fried!

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Cabbage

The cabbage has a crispy texture with a mild green mustard flavour, plus a little sweetness, which makes it perfect together with orange, lingonberry, thyme and bay leaf.

Unexpected pairings

· Orange · Soya Sauce · Ginger · Parsley · Paprika Powder · Chipotle · Lingonberry

Common pairings

· Caraway · Hazelnut · Thyme · Oregano · Lemon · Nutmeg · Bay Leaf

Prepping techniques

Cut the cabbage in quarters. Then cut away the hard core from the rest of the cabbage. Remove a few layers of the cabbage and the do what you want with it; slice it if you should do a salad or keep it in whole quarters for other using.

Cooking techniques

You can cook the outer cabbage, the leafs and the core part. The core part is perfect for roasting, fermenting or as a pizza salad. Or why not whole baked. The outer cabbage leafs can be used for cabbage rolls or as wrapping.

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Pumpkin

The pumpkin has a sweet and full-bodied character with a certain bold feeling, which makes a great ingredient together with stuff like cherries, parmesan, coconut, ginger and apple.

Unexpected pairings

· Hazelnut · Lemon · Salted Pecan · Mustard · Cherries · Parmesan · Thyme

Common pairings

· Coconut · Ginger · Curry · Chili · Apple · Maple · Thai Red Curry

Prepping techniques

Cut the pumpkin in two. Use the knife to peel the sides. Then scoop out the seeds and the strings with a spoon. Cut the meat parts in slices or cubes.

Cooking techniques

When it comes to the pumpkin you can eat the vegetables meat and the seeds. As for the shell, well, you can always use it to Halloween. The pumpkin meat is can be oven baked or cooked like soup, but you can also pickle it. The seeds: roast them and add them to whatever pumpkin dish you choose to cook.

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Turnip

The rutabaga has a fully sweet and earthy taste with a certain mustard character, which makes it an ideal friend with chives, dill, chili and marjoram.

Unexpected pairings

· Orange · Chives · Rose hip · Mustard · Dill · Apple · Cloves · Sea buckthorn · Chili

Common pairings

· Parsley · Chili · Bay Leaf · Smoked Paprika · Oregano · Chervil · Marjoram

Prepping techniques

Cut a small piece of the top and bottom. Then peel it with a knife all around. Slice the rest or cut it in cubes.

Cooking techniques

You can eat both the root bulb and the skin. Pickle it, mash it, roast it. Or why not deep fry it or use it in a salad.

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Carrots

The carrot has a sweet, tart and slightly bitter (closest to the skin) taste. There is also notes of pine tree and coriander. The inner part of the carrot, which has the task of transporting water from the root to the leaves, has a slightly thinner taste and is not as sweet as the rest of the carrot.

Unexpected pairings

· Coconut · Liquorice · Mandarin · Olive · Apple · Dragon · Cardamom · Coffee · Dill Seeds

Common pairings

· Orange · Fennel · Anise · Cumin · Parsley · Cinnamon · Celery · Caraway

Prepping techniques

This isn’t rocket science. Peel it. Cut it in desired shape.

Cooking techniques

You can roast the carrot in traditional way, or roast it really slow, steam it, pickle it or just eat it raw. Whatever you do, don’t toss the carrot tops. The green part of the carrot is perfect to use instead of basil if you want to explore a new kind of pesto.

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Beetroot

The beloved beetroot is sweet, earthy, fruity and has a touch of sage. It opens the door to flavour pairings like liquorice, wasabi and lemon.

Unexpected pairings

· Liquorice · Wasabi & Sesame · Black Current · Tikka Spice Mix · Coconut · Tarragon · Taco Spice Mix · Raspberry

Common pairings

· Horseradish · Walnut · Honey · Parsley · Lemon · Capers · Black Pepper

Prepping techniques

Cut the bottom and the tails. Peel it with a vegetable peeler before cooking, or even better, wait until after cooking; then you can just rub them with your hands.

Cooking techniques

The beetroot belongs to the same family as Mangold and can be cooked in the same way: roast the leaves or use them in a salad or pasta. The stalks have the same structure as asparagus. In other words: perfect to roast in butter or olive oil together with lemon. Perfect for soups and smoothies too. Although you can eat beet from root to leaf, this fillet is by far the most sought after.

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Brussels sprouts

The Brussels sprout has an subtle broccoli flavour and a touch of peas, which opens the door to flavour pairings like lemon, hazelnut, maple syrup, pumpkin seeds and peanut.

Unexpected pairings

· Lemon · Hazelnut · Pink pepper · Maple Syrup · Browned butter · Sweet Soy Sauce (Kecap Manis) · Teriyaki

Common pairings

· Orange · Pumpkin seed · Bacon · Peanut · Walnut · Blue cheese · Roasted garlic

Prepping techniques

Use a knife to separate the sprouts from the stalk (if you have bought it whole). Then cut the very bottom of every sprout (but not to high that the sprout come apart). Well, that’s it, if you don’t want to continue cutting it in half’s or slices.

Cooking techniques

You can pickle the leafs, grill it, roast it or steam it. The Brussels sprout is also great in salads.

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