Potatoes with dandelion dip
Last week I was a guest at the first-ever ‘Rabo Food Forward’ event. Food and agriculture entrepreneurs, millennials, and food experts gathered together to talk about how we can provide the Netherlands (and specifically Fryslân, the province I was born) with food in a sustainable way. During the Q&A, I shared my vision for the future of food and took part in discussions and debates geared toward increasing awareness and, eventually, generating a change in behavior. I talked about what drove me to take part in the event, where my mission comes from and also my position on how we might eat and produce food more sustainably. I believe that we need to reduce the amount of food that we throw away, we need to eat fresh food and less food and food that is local and seasonal. This is why, during the event, the chef Gilbert Kolff and I presented a delicious, Frisian dish based on ingredients that I used to eat as a child – just a little chicer… But hey, that’s what happens when you work with a talented chef! I’m curious to find out what you think of the recipe, ‘hapke foarút’ (food of the future). Questions and comments are always welcome below! What are your thoughts on making our way of eating more sustainable?
30 minutes
Portion
4 persons
Shelf life
3 days (in an air-tight container) in fridge or max. 3 months in freezer
Supplies
pans
Ingredients
- Baby potatoes
– 12 baby potatoes
– ½ liter/17 oz. Waddenzee water or ½ liter water with 2 tbsp coarse sea salt added
– ½ tsp dried or fresh nettle
- Dandelion bud and daisy remoulade
– 5 tbsp (vegan) mayo
– ½ tsp mustard
– 2 large pickles, finely chopped
– 2 radishes
– Pickled dandelion buds & wild garlic (see recipe below)
– 12 daisy flowers
– Dandelion leaves, chopped
- Chicory ‘earth’
– 2 tbsp ground chicory root
– 2 tbsp crushed sesame seeds
– 2 tbsp crushed flax seeds
– a pinch of sea salt
Pickled dandelion buds & wild garlic
Ingredients
16 closed dandelion buds
8 wild garlic flower buds
50 ml/1/4 cup apple cider vinegar
Method
Rinse the flower buds clean. Place them in a bowl and coat them in their entirety with coarse sea salt. Allow them to cure for two days. Then, rinse the buds with water, bring the apple cider vinegar to a boil, add the buds and return the mixture to a boil (the buds should be just covered by the vinegar. If they are not, add a bit more vinegar). Remove from the heat and allow to cool. Store in a container in the fridge.
P.S. Make sure to use the closed buds in this recipe otherwise you’ll end up with a bunch of the ‘fuzzy’ leaves and they are not very pleasant to eat.
1.Scrub the potatoes clean and cook them in the (sea) water with the nettle. They will float on the surface when cooked. Drain and return to the pan (without water) to allow them to steam. A salt crust will form around the potatoes. Set aside.
2. Combine all the ingredients and season to taste with salt and pepper.
3. Combine the sesame seeds, flax seeds and sea salt and dry roast in a pan on low heat for about 30 seconds. Add the chicory and stir to combine fully.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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