My love of vegetables

My love of vegetables

By
Trine Hahnemann
Contains
15 recipes
Published by
Quadrille Publishing
ISBN
9781849498593
Photographer
Columbus Leth

For me, cooking is all about vegetables, fruit, berries and herbs; they are the most exciting things about it. I am not vegetarian – I like meat – and I really dislike the word vegetarian, which is a western idea of eating. I think it’s wrong to single out food just because it does not contain meat: food is food! So I don’t make a distinction in my kitchen, I just cook what I feel like eating, and often that will be meals cooked with vegetables only. I don’t call my family to the table by saying “Vegetarian dinner is served”. I say, “Dinner is served”!

Vegetables, spices and herbs are where all the flavours are, and where variation is found. It’s where endless possibilities exist for combining new dishes. Vegetables also mean seasonal and so eating through the year can be pure excitement. Let’s start with early September in Denmark. There is an abundance of everything from corn, pumpkin, mushrooms, root vegetables, cabbage, onions, apples, pears and plums. Then you move into autumn and winter, and cabbage and root vegetables become your staples; you have to use your imagination to make these vegetables exciting every day. And then just when you think you will never eat another celeriac in your life, spring arrives and you have asparagus, ramsons (wild garlic, or ramps), morels, rhubarb and peas. Summer comes with new potatoes, new cabbage and fresh small juicy root vegetables that taste completely different, then radishes, tomatoes and cucumber. Then it all starts over again in this wonderful rhythm of biodiversity that planet earth has created for us to enjoy.

Featured Recipes in this Chapter

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