Main course for New Year's Eve

  • 60 minutes
  • 4 persons
Rated 5.0 out of 5



Condiment-marinated sweetbreads with lime and chervil:
1. Peel the beets and cut them into very thin slices, for example on a mandoline grinder.

2. Mix a marinade of water, condimento, honey, salt and lime zest and place the beets in the marinade.

3. Refrigerate the beans, they can be made the day before.

Mashed potatoes with basil and parmesan:
1. Peel the potatoes, cut them into smaller pieces and boil them in unsalted water until they are well tender. Drain the water.

2. Chop the spinach and basil very finely and add to the hot potatoes.

3. Mix well, then mash the potatoes thoroughly with olive oil and Parmesan.

4. Season with salt and pepper.

Baked celery with hazelnut flakes:
1. Peel the celery and cut it into bars, about 3 x 3 x 8 cm.

2. Score cubes into each bar, not all the way through, the celery pieces should still stick together at the bottom.

3. Brush with olive oil and sprinkle with salt.

4. Bake the celeriac in the oven at 175°C for about 40 minutes.

5. Sprinkle hazelnut flakes over the pieces when there are about 10 minutes left.

Burnt onions:
1. Cut shallots into slices about 1 cm thick.

2. Heat the oil in a frying pan and fry the onion slices for about 10 minutes over a good heat. Turn them as you go. They should be a little dark around the edges.

3. When the onion slices are well fried, remove them from the heat and separate them into rings.

Roasted mushrooms:
1. Clean the mushrooms and cut the largest ones into slices or smaller pieces.

2. Heat the oil and butter in a frying pan and fry the mushrooms over a medium heat until they have softened.

3. Roasting time depends on the mushrooms used, e.g. enoki mushrooms need a very short roasting time as they are very small.

1. Drain the beetroot from the marinade, place in a bowl or on a plate and garnish with chervil.

2. Top with mashed potatoes with extra Parmesan and serve with baked celery, roasted onions, roasted mushrooms and a salad of mixed baby lettuce with pomegranate seeds and fresh sprouts.

3. Serve with Svansø bernaise or aioli with tarragon and a few slices of roast beef if you like.


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