This is one of our favorite recipes. We hope you’ll love it too!

Hazelnuts, sage and balsamic vinegar together with Bärta gives a wonderfully full-bodied flavour in this festive and easy dish. It’s inspired by Hasselback potatoes with deep cuts in the whole Bärta piece to both absorb taste and create a lot of surfaces that can become nice and crispy.

4 portions
1 hour
Gluten free

INGREDIENTS

1 package Bärta “Helbit Rå & Naturell”
1/2 liter hot water with 1 tablespoon salt
3-4 kinds of root vegetables, 1-2 per person. E.g. carrot, beet, parsnip
1 dl hazelnuts, coarsely chopped
Oil
Salt
Sage

Marinade

1/2 dl hot-pressed rapeseed oil
1/2 tablespoon water
1/2 tablespoon balsamic vinegar
2 garlic cloves
2 ml salt
15 sage leaves
A pinch of black pepper

INSTRUCTIONS

  1. Take out Bärta “Helbit Rå & Naturell” from the freezer and let thaw a) all day/overnight in the fridge, b) 1 hour in room temperature or c) carefully in the microwave oven.

  2. Boil the water, add salt and stir until dissolved. Slice cuts in the piece, about 0.5 cm wide and a little bit deeper than half the piece. Pour the water into an oven dish, lunchbox or similar container and lay the piece in it. The water should cover the piece, otherwise turn the piece over after a while. Let soak for 5 minutes, then let the water drain and brush with oil.

  3. Set oven to 125 °C. Peel and slice the root vegetables. Put the vegetables and piece on an oven tray and let bake for 40 minutes.

  4. Blend the marinade ingredients with a stick blender. Coarsely chop the hazelnuts.

  5. Remove the tray from the oven and raise the heat to 175 °C. Carfully pour the marinade over the piece. Use a knife to open the cuts and let the marinade seep in. Poke the hazelnuts in the cuts in a similar way and also let the nuts cover the piece. Brush the vegetables with oil and let bake for 10-15 minutes with hot air. If you don’t have a convection oven, raise the temperature somewhat.

  6. Heat lots of oil in a frying pan and deep-fry fry the sage leaves. They should become dark green and slightly transparent. It’s important that the leaves are dry when you put them in the pan.

  7. Remove the piece when it has a slightly golden-brown hue. Add salt and turn the vegetables over a few times. Serve with a good salad.

 Enjoy!

Yum!

Yum!