April
Medium
4 prs.
45 min.
Cattail root in embers
- 500 g cattail roots (or use sand onion)
- 1 stick butter, softened
- Parsley
- Dild
- Chervil
- Tarragon
- Ramson
- Salt and pepper
- Open fire or grill
- Light a fire or grill. It is important to make lots of embers.
- Finely chop all the herbs.
- Incorporate the herbs into the butter.
- Clean the roots thoroughly in running water, remove all dirt and mud.
- Put the cattail roots directly on the embers. Turn occasionally, until juice starts oozing out.
- Remove from the bonfire and let cool. When you can work with them without burning your fingers, remove the charred skin of the cattails.
- Sprinkle with salt and dip in the herb butter.
Tips
This dish is a very nice snack. You can also cook the roots the same way and serve as garnish for another dish.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
