Our own favorite dish: Veggies with hollandaise!

Sometimes people ask us what our favorite dish is, and while we have many, veggies with hollandaise is probably number one. It can be served during any season, and is fabulous with winter veggies and spring primeurs alike.

 Here comes the recipe the way that we like to serve it right now: With sweet summer carrots straight from the soil. But, really, it tastes good with any vegetable grilled, baked, sauteed, fried or poached.

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.