Juniper-marinated aubergine and root mash

Juniper-marinated aubergine and root mash

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

The root season in Sweden is endless. They are one of the few vegetables that can actually handle this climate. We often pound them into a lemon and almond-flavoured root mash. You can make it using a food processor, but it’s even better mashed by hand, with a little bit of texture left. During the summer we serve it with juniper-marinated aubergines, chargrilled just a tad too long for depth of flavour.

Root mash

Ingredients

Quantity Ingredient
1kg sweet potato, parsnip and turnip
75ml olive oil
1 lemon, zested and juiced
a handful coriander or flat-leaf parsley
100g almonds or pecans, coarsely chopped
sea salt and freshly ground black pepper

Juniper marinade

Quantity Ingredient
1 tablespoon dried juniper berries, crushed
2-3 sprigs rosemary, leaves picked
120ml extra virgin olive oil
1 lemon, juiced
sea salt and freshly ground black pepper
3-4 aubergine, cut lengthwise into slices about 1 cm thick

Method

  1. Rinse and peel the roots, and cut into smaller pieces. Place in a large saucepan, cover with cold water and bring to the boil. Lower the heat and gently simmer for about 15–20 minutes or until tender, it will depend on the size of your vegetables. If a knife goes through easily then they are cooked.
  2. Remove from heat, reserve a little of the cooking water and drain off the rest. Add the oil, lemon zest and juice, coriander, nuts and seasoning and use a potato masher to mash the roots well. Use a wooden spoon to beat further, adding a splash of cooking water to achieve the consistency you desire.
  3. Meanwhile, mix the crushed juniper berries and rosemary leaves with the oil and lemon juice to make the marinade. Season with salt and pepper. Lay the aubergine slices on a large plate or tray and cover with the marinade. Leave for 30 minutes to 1 hour to really soak up the flavours.
  4. Preheat your grill, barbeque or griddle pan to really hot. Grill the marinated aubergines on each side, turning every minute or so. Use a rosemary sprig to brush them with more marinade. They are ready when they are soft in the middle with crispy sides and charred in stripes. Serve with the root mash and a green salad.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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