ERIK OLSSON

Vegetables

cooked with

autumn leaves

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Serves 6


In the new book “Faviken,” chef and author Magnus Nilsson, 28, writes: “The idea is that you pick a perfect little potato from your garden, and cook it a couple of minutes later to get that extraordinary delicious earthy-waxy fragrant experience of really fresh potatoes. We cook the potatoes with plenty of autumn leaves that have been lying outside for almost a year since last autumn and are already starting to decompose into humus-rich soil. This further enhances that desirable aroma.” He continues that you have to pick over the leaves carefully to remove any odd creatures. He serves the potatoes with the hot leaves on top and leaves diners to dig the potatoes from the pile, crush them with their fingers, and dip them into butter. After finding success with the potatoes, Nilsson started using the same method for carrots, beets, turnips, radishes, and whatever else was on hand.

18 small new potatoes,
well rinsed
6 handfuls autumn leaves, picked over
6 tablespoons salted butter

1. In a saucepan, combine the potatoes, leaves, and water to cover. Bring to a boil, cover, and simmer for 15 to 20 minutes or until the potatoes are tender.

2. Plate the potatoes on a warm platter and cover them completely with the leaves. Serve with butter. Adapted from “Faviken”