Recipe: the table at Gunnebo

Butter sautéed carrot with chervil, wild herb salad, egg, and hazelnut yoghourt.

2 portions

Ingredients

• 300 g carrot
• 50 g butter
• 75 g yoghurt
• 40 g hazelnuts
• 2 eggs
• 1 bunch of chervil
• Salt
• Wild herbs*
  

*Depending on the season there are lots of wild herbs you can find yourself in the area around Gunnebo. Have a walk and see if you can find any herbs for the salad.

• Spanish chervil (there will be a bunch in the basket)
• Garlic mustard
• Ground elder (young shoots can be eaten raw, and if they have grown bigger you can turn them in the pan with the carrots just before serving)
• Large bittercress (look around wet areas)
• Wood sorrel
• Sorrel
• Pigweed
• Caraway (leaves and/or seeds)
• Lime tree (both leaves and flowers)
• Chickweed (just pick the leaves, or turn the stalk with the leaves in the pan with the carrots just before serving)

Preparation

1. Boil the eggs till fairly runny, around 6 minutes. Put to one side.
2. Finely chop the hazelnuts and mix into the yoghourt.
3. Peel and chop the carrot into pieces the same size. Put in a pan and fill with enough water to just cover the carrots, and boil until soft. Pour off the water and put the carrots to one side.
4. Chop the chervil (stalks and leaves).
5. Mix the herbs you have found to make a salad.
6. Heat the butter in the pan until is golden brown in colour. Put the cooked carrots in the brown butter, salt and turn with a good handful of chopped chervil.
7. Serve the carrot with the egg and the salad, drizzle over hazelnut yoghurt and top with chopped chervil.