Vegetarian New Year's eve dinner

Dill-cooked turnip with soy caviar



2 turnips
1 tablespoon dill seeds
2 tablespoons salt
1 slice of sourdough bread
1 tablespoon olive oil
1/2 dl mayonnaise
3 tablespoons small tapioca beads
1/2 cup soy
1 small piece of fresh horseradish
salad leaves for serving
(fresh dill to decorate with)

The day before dinner:
Boil 1 l of water and add the tapico beads. Cook until the beads are transparent, about 5 – 10 minutes.
Strain the water and place the boiled pearls in a jar. Pour soy over them so until they are covered and store the jar covered in the refrigerator.

The same day:
Start by peeling the turnips and cut them into cubes large enough to eat.
Boil 1 l of water with 2 tablespoons salt and 1 tablespoon dill seeds and cook the turnip cubes until soft, it goes pretty fast.
Pick up the turnips and let them cool.
Dice the slice of bread and fry them in the olive oil until golden brown.
Grate the horseradish finely to about 2 tbsp and mix with the mayonnaise.

Time to plate:
Arrange the salad leaves as small bowls on the plates. Fill them with turnips, bread croutons and mayonnaise nipples. Click some soy caviar on top and coarsely grate horseradish to taste. Finish with a small sprig of dill.

Main course
Celeriac steaks with tarragon mayonnaise and green beans


1 large celeriac
3 tablespoons mustard
olive oil for frying
flake salt
2 dl mayonnaise
1 pot fresh tarragon
grounded white pepper
2 tomatoes
4 hg green beans
2 eggs (replace with fava for vegan version)
1 dl panko or breadcrumbs
1 teaspoon chili flakes


Celeriac steaks:
Heat the oven to 200 degrees
Wash the celeriac clean and grease it around with 3 tablespoons of mustard. Salt plenty of flake salt all around.
Put the celeriac in a form and bake in the lower part of the oven until it is soft straight through. Try with a stick or narrow knife. It about 1 1/2 h.
Take out the celery and let it cool a bit. Cut off all peel and slice the celery into about 2cm thick slices. Up until here can be prepared in good time.

Tarragon mayonnaise:
Pick the leaves from the tarragon and chop them. Mix with the mayonnaise and add white pepper to taste.

Baked tomatoes:
Set the oven to 225 degrees.
Slice the tomatoes into 1 cm thick slices and place on a baking sheet with parchment paper. Salt and pepper and bake in the oven until they start to get color. Remove from the oven and store at room temperature until ready to serve.

Green beans:
Trim off the ends of the green beans and rinse them in cold water.
Beat the eggs lightly in a bowl. Pour the panko (or breadcrumbs) into another bowl and mix with the chili flakes.
Dip the green beans one by one first in the egg mix and then in the panko bowl so that they are covered with a thin layer of panko. Then arrange them on a sheet of parchment paper. It’s a bit fussy and can easily get messy, but practice makes perfect.

Time to serve:
Bake the beans in the oven until they have a nice color and at the same time fry the celeriac steaks in oil until they get a nice golden brown color.

Serve the steaks with the tomatoes on top together with the crispy beans and dragon mayonnaise.

Orange sorbet with olive oil and salt



4 oranges
orange sorbet
olive oil
flake salt

Fillet the oranges:
Cut off all peel with a knife and then cut slices out of the orange.

Arrange the orange fillets in deep plates and place a scoop of orange sorbet on top. Drizzle over plenty of olive oil and finish by sprinkling a little flake salt on top.