Sara (my oldest) is always bouncing around from one side to the other, always meeting new chefs, new sustainable agriculture projects and new food producing trends.
In one of her last trips she went to Copenhagen, where one of the highlights was an urban farm on a roof of a building where they served meals made with their produce.
As soon as we met, she would not stop talking about this project, but above all she could not stop talking about this divine dish she had eaten there with potatoes, cabbage, carrots and hollandaise sauce.
At this point you are probably thinking, okay how can potatoes, carrots and cabbages be divine? I had the same thought but I have to confess that this girl has a very refined taste so I started getting curious. I had to try to recreate this recipe and this combination of flavors.
This year potatoes are bountiful in our farm, and we as good Portuguese really like potatoes, (although they only have become popular among us during the 19th century – before turnips were the most eaten tuber) and to add to this it is cabbage season! A perfect time to go to the kitchen to recreate these flavors…
This recipe is inspired in her reports. To make it more Portuguese I also used the “ears” of our cabbages, they have a slightly sweet aftertaste that I love. I hope you like it, I loved it and could not stop eating this delicious and unexpected combination of textures and flavors!
- 2 biological tiny carrots, with skin
- 8 biological washed potatoes, with skin
- 8 tablespoons organic olive oil Azeitona Verde
- 12 Cabbage leaves (only use the smallest)
- Branches of cabbage ears (to taste)
- 6 peeled hazelnuts
- Lemon zest (to taste)
- 1 garlic clove, sliced
- 2 branches of currants (to taste)
- 2 tablespoons of small pieces of dark chocolate 70%
- Coarse salt and ground black pepper to taste at the time
- Hollandaise sauce
- 4 egg yolks
- 175 g unsalted butter
- 2 tablespoons water
- 1 tablespoon tarragon vinegar
- Salt and pepper to taste
- Preheat oven to 180°.
- Prepare the hollandaise sauce (this recipe is from our “Brunch book, more than 150 recipes” you can see the video here):
- Clarify the butter: put the butter in a saucepan over low heat. When it begins to melt, start removing the white foam until no more is produced.
- In a blender, mix the egg yolks, vinegar and water, salt and pepper. With the machine running, add the hot butter, very slowly in a continuous stream, beat until creamy and buttery prepared. Keep in a warm place until serving.
- In a baking tray place the potatoes and the carrots and drizzle with 6 tablespoons of organic olive oil Azeitona Verde. Season with salt to taste. Bake until they are cooked and have a beautiful golden color.
- As soon as they are baked remove the carrots and cut them into sticks and put back in the tray with the potatoes. Set aside.
- Put a pan with water on the fire,when it starts to boil put the leaves and ears of the cabbage and cook for 3 minutes, remove and then immediately cool them with cold water. Drain the leaves and ears on absorbent paper to remove all the water.
- In a frying pan put the remaining oil and the garlic slices and bring to heat until the garlic is slightly golden, add the cabbage leaves and ears, sauté, add lemon zest to taste and season with a little salt and pepper. Remove from heat and set aside.
- Put the hazelnuts in a frying pan and roast them. As they become golden put them on a paper towel and gently rub to remove the brown skin of hazelnuts. Cut the nuts into pieces.
- For platting, place the cabbage leaves and ears on the center, then over them put the potatoes and roasted carrots. Drizzle with hollandaise sauce, sprinkle with hazelnuts, pieces of dark chocolate and currants. Serve immediately.