Shetland kale | Food Studio

Name: Shetland kale | Food Studio
Ingredients: 2 big handfuls of shetland kale; Small nob of horseradish; Garden bitter flowers such as ruccula, nasturtium, amaranth leaves; Parsley; 1 block Røros butter; ½ kg fresh pencil beans; Bay leaf; Peppercorn; Sea salt; Roros butter; Crushed garlic; Marjoram, oregano or rosemary; Boiled fresh peas in a pot for 5-10 minutes until soft; A few big glugs of oil of choice along with 3-6 Tablespoons of butter depending on desired creaminess and taste; Mince a few Tablespoons of fresh mint and garlic

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Experience a culinary journey with Shetland kale in a fall roasted vegetable salad, featuring local herbs and pesto. Perfect for fall dinners.

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Ingredients

2 big handfuls of shetland kale
Small nob of horseradish
Garden bitter flowers such as ruccula, nasturtium, amaranth leaves
Parsley
1 block Røros butter
½ kg fresh pencil beans
Bay leaf
Peppercorn
Sea salt
Roros butter
Crushed garlic
Marjoram, oregano or rosemary
Boiled fresh peas in a pot for 5-10 minutes until soft
A few big glugs of oil of choice along with 3-6 Tablespoons of butter depending on desired creaminess and taste
Mince a few Tablespoons of fresh mint and garlic