Recipes - our community has voted for...

We asked our community on Instagram to choose between 5 of our signature dishes, and you chose… the grilled carrots with hollandaise, cacao nibs and basil! You’ll find the recipe here below; hope you’ll like it!

As usual, we like our recipes to be very simple and mainly made on ingredients from our gardens or from local sustainable farms.
We harvest on the day, and sometimes minutes before serving, to present the excellent ingredients in their best and purest form.

Our carrots with hollandaise are as high in taste, sustainable, fresh and vibrant as possible.
And love is always the ingredient n°1 of the recipe 🧡

Discover the ingredient list, the preparation and tips to cook it Stedsans’ way - from home!

Recipe for 4 people

For the carrots:
12 medium sized carrots
2 tbsp olive oil
2 tsp. salt

For the hollandaise:
3 egg yolks
2 tbsp apple cider vinegar
(Pinch of salt)
200 g butter

For serving:
5 sprigs basil
2-3 tbsp cacao nibs

Preparation:

Hollandaise: 
Make a double boiler (also called a bain-marie) by heating up water in a pot and place a bowl on top of it (the bowl needs to be in the water. If it’s above the water it will be heated by steam which is hotter than water). Whisk together egg yolks, apple cider vinegar and possibly salt (we don’t use salt as Swedish butter already has a lot of salt in it) in the bowl. Whisk until the mix is light in color and sort of fluffy.  

Melt the butter. Add melted butter little by little to the egg yolks and stir – you don’t have to whisk. Here it’s important that butter and yolk is fully assembled before you add more butter. If you pay attention to that, it will not split. When you are done give the hollandaise a good stir and leave it in the double boiler to stay warm. 

Carrots:
Make a fire. Cut the carrots in half if needed. Grill them over semi-high heat on both sides until they start to just get tender. If they get a little too much they will be nice and sweet and if they get a little too little they will be nice and crisp. Carrots are easy! Drizzle/rub with olive oil and salt. 

Place the carrots on a serving dish, pour over hollandaise, and sprinkle with cacao nibs and basil leaves. 

Enjoy!