Vegetables Cooked with Autumn Leaves
by Magnus Nilsson on Dec 22, 2014
With a forest-picked garnish, Chef Magnus Nilsson lends a striking visual touch, as well as an earthy flavor, to a simple potato dish.
- Servings
- 6 servings
- Course
- Side Dish
Tags
Ingredients
- 18 very good new potatoes, picked and rinsed well no more than 15 minutes before cooking them
- 6 handfuls autumn leaves from last year
- 100g butter
Instructions
-
Place the potatoes and leaves in a pot, cover with water and put a lid on. Bring to a boil and cook until done, but do not over-cook.
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Plate the potatoes on a hot stone and cover them completely with the leaves. Serve some good butter on the side and explain to your diners how to unearth them from the leaves with their hands, crush them in their fingers and dip them in butter in order to enjoy the experience to the full.