A common dish in Sweden is the Swedish hash called Pytt i panna. It’s often prepared with the leftovers from the week meaning mainly finely diced potatoes, yellow onion and some kind of meat, often beef. Today I make a green version of the traditional dish and serve it with pickled red cabbage.
Today a review from a fantastic book, the Vegan cuisine by the top vegan chef Jean-Christian Jury. From the book I make braised pears with cabbage confit and white chocolate-onion puree.