Early vegetables “from the ground”
Marie Skogström- 30 min
- 30 min
A unique, creative, and delicious serving suggestion if you have some whole-grain bread left over at home. It makes a beautiful addition to a buffet table or as an appetizer. The toasted bread mixture in the recipe can be adapted to suit your taste and the occasion—for example, try replacing the spices in the recipe with cinnamon and sugar and serve it with filmjölk in the morning!
3.66/5
361 VotesHere's how:
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1
Mix all the ingredients for the herb cream.
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2
Blend the bread into crumbs along with the sunflower seeds and spices. Melt the butter and mix it into the bread mixture. Spread the mixture thinly on a baking sheet and bake in the oven at 160 °C until crispy and completely dry. Season with olive oil, salt, and pepper.
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3
Take a glass bowl with high sides and place a clay pot inside it. Fill it with the herb cream and arrange the vegetables inside. Top generously with the bread mixture between the vegetables on top of the herb cream. Serve
Tip!
- You can also serve rye breadsticks to dip in the pot. So delicious!
- If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Toasted Bread Mix
- ½ loaf of whole-grain bread, such as Danskens Rye Bread
- 1 dl sunflower seeds
- 1 tsp fennel, dried, whole
- 1 tsp whole cumin
- 50 g butter
- sea salt
Herb Cream
- 2 dl crème fraîche flavored with feta cheese and sun-dried tomatoes
- 1 dl Kesella
- 4 tablespoons of chives and parsley, chopped
- olive oil
- salt and pepper
To dip
- tender vegetables with greens, such as radishes, carrots, snow peas, or scallions
The recipe comes from
kronjast.se
