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Root vegetables are important ingredients in Scandinavian cuisine. In this dish the lamb meat is accompanied by a plethora of root vegetables \u2013 scented with mustard, rosemary and garlic—New Scandinavian Cooking<\/p>\n
So I went to \u00b4The Inn\u00b4last night with my family. \u00a0I had heard it was a new Scandinavian restaurant in Minneapolis and everything about it last night proved this true. \u00a0Oddly enough, the website for the restaurant does not say anything specifically about a Scandinavian influence. \u00a0Either way, it was fantastic. \u00a0The atmosphere was great-it felt cozy, casual and elegant at the same time. \u00a0Our server was awesome and the food and drinks were phenomenal.<\/p>\n
We had a few appetizers including a cured meat plate, potato dumplings, and smoked trout. \u00a0I drank a `Scandinavian\u00b4which consisted of Aquevit, orange, and bitters (the bar is big into mixology)-it was delicious. \u00a0I ordered a pork hanger steak accompanied by a warm apple mostard (mustard soaked warm apples) and I ordered a side of turnip pur\u00e9e. \u00a0The turnip pur\u00e9e was absolutely amazing.<\/p>\n
I don\u00b4t pay enough attention to certain root vegetables. \u00a0I eat a lot of gulrotter<\/strong> (carrots), l\u00f8k<\/strong> (onions), hvitl\u00f8k<\/strong> (garlic), and poteter <\/strong>(potatoes), but other root vegetables, such as k\u00e5lrabi (<\/strong>rutabaga), turnips, and parsnips are not frequently in my shopping cart or on my order at a restaurant. \u00a0It seems like only more upscale restaurants offer these sorts of root vegetables and I wonder why? \u00a0They are simple to prepare and don\u00b4t seem super pricy either.<\/p>\n My pork steak last night was prepared at the perfect temperature and tasted great, but the turnip pur\u00e9e was seriously to die for. \u00a0It was mildly sweet, creamy, and salted to perfection. \u00a0Root vegetables like turnips and k\u00e5lrabi<\/strong> are typically a bit sweet and pretty dense. \u00a0I\u00b4m really terrible at describing how food tastes, so forgive me, but if you don\u00b4t eat these root vegetables often, I highly suggest that you try them again. \u00a0They are sooo good!<\/p>\n K\u00e5lrabi<\/strong> is a very common food in Norway. \u00a0It grows in cooler climates and can be stored for up to 6 months. \u00a0It is low in sodium and high in calcium, potassium, iron, phosphorus, vitamin E, beta-carotene, almost all vitamins B. \u00a0So, it is very good for you, especially if you live in a cooler climate during the winter when you need all of those vitamins that you aren\u00b4t getting from the sun.<\/p>\n You can eat k\u00e5lrabi <\/strong>prepared in many different ways, similar to poteter<\/strong>. \u00a0Try them raw, mashed, fried, in soup or salad, steamed, boiled, roasted, or baked, or even in cake! \u00a0Eat root vegetables:)<\/p>\n