{"id":36152,"date":"2022-10-07T04:18:48","date_gmt":"2022-10-07T04:18:48","guid":{"rendered":"https:\/\/atastylovestory.com\/?p=36152"},"modified":"2022-10-07T04:18:48","modified_gmt":"2022-10-07T04:18:48","slug":"a-danish-classic-in-new-make-up-may-i-present-burning-love","status":"publish","type":"post","link":"https:\/\/www.atastylovestory.com\/a-danish-classic-in-new-make-up-may-i-present-burning-love\/","title":{"rendered":"Danish “Burning Love”"},"content":{"rendered":"
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I have to admit, my relationship with root vegetables has been a bit complicated over the years. <\/span><\/p>\n

I’ve always loved the idea of them – they’re packed with nutrients and fibers, they’re cheap, and they come in a variety of beautiful colors and shapes. But, for some reason, the thought of them would sometimes make my stomach flip and my taste buds sing sad songs. I think it’s because my health-conscious parents would make weekly batches of oven-roasted root vegetables throughout my childhood and, let’s be real, that can get a little boring.<\/span><\/p>\n<\/div>\n

But, I didn’t want to give up on something as essential as root vegetables. So, I started avoiding baked versions and instead used raw carrots and beets in salads. I also banned the weekly childhood stars like potatoes and parsnips and introduced new kinds like celeriac and sweet potatoes. Slowly but surely, I started adding root vegetables to everything from cakes<\/a> to patties<\/a> and even welcomed them into smoothie bowls<\/a>.<\/p>\n

And, you know what?<\/p>\n

I fell in love with them all over again.<\/p>\n

Now, I make different roasted root veggies on a weekly basis during the fall and winter. I’ve come to appreciate the sweet and earthy flavors, especially when paired with feta and avocado. To celebrate my renewed love for root vegetables, I decided to make a classic Danish dish called “Br\u00e6ndende K\u00e6rlighed” which directly translates to “Burning Love”.<\/p>\n

The dish is traditionally a heavy potato mash served with fried bacon and onion, topped with pickled beetroot and parsley. I decided to lighten it up a bit and used celeriac and cauliflower for the mash, but you could also add or use parsnip, potatoes, or Jerusalem artichokes. Instead of using pickled beets, I chose to use honey and fennel saut\u00e9ed beets and carrots, which added a lovely flavor and texture to the dish. The bacon is optional, but it adds a nice salty and flavorful twist. The parsley rounds off the dish and makes it look so pretty.<\/p>\n

This dish is easily whipped up and makes for great comfort, especially on a grey autumn day. The colors are also perfect for the season. So, don’t give up on root vegetables just yet – try new ways of cooking and serving them, and you might just fall in love all over again.<\/p>\n

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