Veggies with attitude

Vegetable balls with baked celery root and gremolata

An easy cooked dinner that looks after itself!

Serves 4 pers
Time: 1,5 min

Ingredients:

• 40 pcs (640 g) of HUVUDROLL vegetable balls
• 2 small celery roots, well washed
• 2 tbsp. + 100 ml olive oil, extra virgin
• 100 ml parsley, roughly chopped
• 1 lemon, juice and zest
• 1 garlic clove, grated
• 2 tbsp. Dijon mustard
• Salt and black pepper

Step by step:

1. Heat the oven to 185°C.

2. Put the celery on an oven proof tray and combine with 2 tbsp. olive oil, salt and pepper. Bake for approx. 40–60 minutes until they’re cooked all the way through and the skin is golden brown.

3. Combine parsley, garlic and lemon zest in a bowl with your fingers to a gremolata.

4. Whisk Dijon mustard with lemon juice and the rest of the oil to a vinaigrette. Season with salt and pepper.

5. Fry the vegetable balls as instructed on the package.

6. Cut the celery into smaller pieces. Spread some vinaigrette on a big plate and put the celery and vegetable balls on top. Finish with some gremolata and a few drops of olive oil.

Summer salad with vegetable balls

A nice salad is a craving during summer!

Serves 4 pers
Time: 25 min

Ingredients:

• 40 pcs (640 g) of HUVUDROLL vegetable balls
• 4 Chioggia beets (or any other kind of beets)
• 12 green asparagus, trimmed
• 100 ml. olive oil, extra virgin
• 2 avocados
• 1 garlic clove, grated
• 1 lemon, juice
• 4 carrots (different colours if possible)
• 12 radishes
• 100 g sugar snaps, divided into half lengthways
• 70 g green leaves (e.g. chard, spinach, baby gem), washed
• 50 ml mint leaves, roughly chopped
• Salt and black pepper

Step by step:

1. Boil 2 of the beets in plain water until soft. Cool down, peel and slice thinly.
2. Preheat a grill pan or a normal pan really hot. Rub the asparagus with 1 tbsp. olive oil and grill until it has a nice colour. Put on a plate and season with salt, set aside.
3. Blend the avocados with a stick blender. Combine with garlic, lemon juice and salt in a bowl, set aside.
4. Peel the remaining beets, the carrots and wash the radishes. Slice thinly. Mix with the cooked beets, asparagus, sugar snaps, green leaves, mint, olive oil and lemon juice. Arrange on a plate.
5. Fry the vegetable balls as instructed on the package and rip them on top of the salad. Serve together with the avocado dip.

Roasted beet relish and vegetable balls on naan bread

An easy cooked dinner that looks after itself!

Serves 4 - 6 pers
Time: 2 hours

Ingredients:

• 20 pcs (320 g) of HUVUDROLL vegetable balls
• 8 beets, washed
• Coarse sea salt
• 1 quantity of naan bread
• 1 tbsp. sherry vinegar (alt. red wine vinegar)
• 2 tbsp. olive oil, extra virgin
• 200 ml Turkish yoghurt for serving
• 2 tbsp. chives, finely chopped

Step by step:

1. Preheat the oven to 165°C.

2. Put the beets in an oven proof tray and cover with sea salt. Make sure the beets are completely covered.

3. Bake in the oven for approx. 1 hour until they are tender all way through. Cool down.

4. Make the naan bread.

5. Peel the beets and chop them into small pieces, use possibly a food processor and ”pulse” mix it roughly.

6. Dress with some sherry vinegar and olive oil.

7. Fry the vegetable balls as instructed on the package.

8. Put some of the beet relish, a fried vegetable ball or two and a spoon of yoghurt on top of each bread. Garnish with some chives.

Naan bread

Salt baked sweet beetroots diced into a relish becomes the best topping on your naan bread!

Serves 12 pers
Time: 40 min

Ingredients:

• 250 g wheat flour
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 125 ml water
• 2 tbsp. olive oil, extra virgin

Step by step:

1. Combine all the dry ingredients in a bowl.

2. Add the water and olive oil. Mix with a wooden spoon until blended. Flip it onto your worktop and knead it by hand until smooth.

3. Put it back in the bowl. Cover with clingfilm and let it rest for 15 minutes.

4. Flip the dough back onto the worktop and cut it into small squares, 5x5 cm. Roll into balls and flour them lightly. Cover with clingfilm and let it rest for another 10 minutes.

5. Heat up a frying pan on medium/high heat until it slightly smokes.

6. Roll the balls out as thin as you can. Use some flour underneath so that it won’t stick. Cook the bread one by one in the pan for about 30 seconds to 1 minute on each side. Be careful as they get easily burnt. The naan bread is done when it feels light and has a grilled colour. Keep the bread under a towel to remain soft.

Vegetable balls with Brussels sprouts & pickled red cabbage

A lovely green dish, very well balanced with flavours from the cabbage and herbs.

Serves 4 pers
Time: 45 min

Ingredients:

• 40 pcs (640 g) of HUVUDROLL vegetable balls
• 300 g small potatoes
• 2+2 tbsp. olive oil, extra virgin
• 1 quantity of pickled red cabbage for serving
• 300 g Brussels sprouts

Herb crème fraîche:

• 100 ml crème fraîche

• 1 tbsp. chives, minced

• 1 tbsp. parsley, minced

• 1/2 lemon, juice and zest

• Salt and black pepper

Step by step:

1. Preheat the oven to 200°C. Put the potatoes in an oven proof tray and combine with 2 tbsp. olive oil and salt. Cook for 25 minutes until they are tender all way through and golden brown.

2. Make the pickled red cabbage.

3. Trim the Brussels sprouts and cut them in half through the root.

4. Fry the vegetable balls with the Brussels sprouts in 2 tbsp. of olive oil until golden brown.

5. Combine the crème fraîche with the minced chives, parsley and lemon juice/zest. Season with salt and pepper. Stir it together.

6. Arrange everything on a plate and finish off with some pickled red cabbage.

Pickled red cabbage

Serves 1 jar
Time: 30 min + a week to infuse

Ingredients:

• 200 ml vinegar
• 200 ml water
• 50 ml sugar
• 1+1 tsp. salt
• 2 bay leaves
• 1 tsp. coriander seeds
• 1/2 tsp. chilli flakes
• 400 g red cabbage

Step by step:

1. Bring vinegar, water, sugar, 1 tsp. salt and spices to boil in a pot. Take off the heat and let infuse for 30 minutes.

2. Slice the cabbage thinly on a mandolin or with a knife and put it in a bowl. Combine with 1 tbsp. salt and leave for 20 minutes to soften. Discard the liquid that comes off the cabbage and put the cabbage in a pickling jar.

3. Strain off the vinegar liquid and pour it over the cabbage. Put on a lid and let infuse in the refrigerator for at least one week before serving.

Warm radicchio and walnut salad with vegetable balls

Grilling the radicchios brings out the flavours from the salad, which suits perfectly with the walnut sauce!

Serves 4 pers
Time: 50 min

Ingredients:

• 40 pcs (640 g) of HUVUDROLL vegetable balls
• 1 quantity of walnut sauce (see adjacent recipe)
• 1 large or 2 small radicchios
• 1 + 2 tbsp. olive oil, extra virgin
• 1 lemon, juice
• Salt and black pepper

Step by step:

1. Make the walnut sauce.

2. Cut the radicchios in quarters or halves depending on size. Rub them with 1 tbsp. olive oil. Grill or fry on high heat until they are almost burnt and have a golden brown colour.

3. Fry the vegetable balls as instructed on the package.

4. Rip the salad into flakes and put it on a big serving plate. Rip and put vegetable balls on top and drizzle with some walnut sauce. Finish with a few sprinkles of olive oil, lemon juice, salt and pepper.

Walnut sauce

A delicious sauce that can be served warm or cold. A tip is to use it as a dipping sauce together with vegetables served as snacks.

Serves 4 pers
Time: 50 min

Ingredients:

• 800 ml milk
• 1 yellow onion, sliced
• 3 garlic cloves, sliced
• 2 bay leaves
• 50 g butter
• 1/2 nutmeg, grated
• 1/2 tsp. salt
• 125 g walnuts
• 2 tbsp. water
• 1/2 tsp. salt
• 200 g stale bread (preferably sourdough), roughly chopped
• Black pepper
• 1 tbsp. sherry vinegar (alt. red wine vinegar)

Step by step:

1. Boil milk with onion, garlic, bay leaves, butter, grated nutmeg and salt. Take the heat down and simmer for 20–30 minutes.
2. Preheat the oven to 175°C. Put the walnuts on an oven proof tray and combine with water and salt. Roast in the middle of the oven for 10 minutes.
3. Remove and discard the bay leaves. Add the bread and 2/3 of the walnuts into the milk. Let the bread absorb the liquid. Add the vinegar and black pepper. Blend everything with a mixer until it’s smooth.
4. Pour the hot sauce into a nice bowl, chop the remaining walnuts and place on top.

Huevos rancheros con vegetable balls

This is a perfect ”all in one pot dish” and the taste when dipping rye bread in the delicious sauce is beyond words.

Serves 4 pers
Time: 35 min

Ingredients:

• 40 pcs (640 g) of HUVUDROLL vegetable balls
• 2 onions, finely chopped
• 2 red peppers, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp. olive oil, extra virgin
• 1 tsp. smoked paprika powder
• 1/2 tsp. cayenne pepper
• 1 tsp. sugar
• 1 tsp. cumin
• 1 can of blanched tomatoes
• 1 lime, juice
• Salt and pepper
• 4 eggs

Step by step:

1. Fry onions, red pepper and garlic in a frying pan in olive oil until it becomes golden brown and tender.
2. Add all the spices and the tomatoes. Mash the tomatoes with a spoon into smaller pieces. Simmer for 5–10 minutes and season with salt and pepper.
3. Fry the vegetable balls as instructed on the package.
4. Take down the heat to the lowest level of the tomato sauce and add the vegetable balls. Give it a stir and make 4 “holes” in the sauce. Crack an egg into each hole. Put a lid on the pan and cook for another 5–10 minutes, until the egg whites are set.
5. Sprinkle coriander and chives on top and serve with rye bread.