Danish Burning Love

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A Danish Classic in New Make-up – Burning Love!

Course Main Course

Servings

Calories 195kcal

Start by washing the cauliflower, cut it into large chunks and place in a large pot. Cut the rough skin of the celeriac, thereafter cut into smaller pieces and put it into the pot with the cauliflower. Add the bouillon and top it with water. Bring to a boil and let it simmer until both vegetables are very tender, around 20 min. Drain the vegetables and leave just around 1/4 cup if the water in the pot. Grab a large whisker or a potato masher (those are so cool), add the butter and salt and mash up everything until you have a chunky mash. Add the herbs, pepper and season to taste.
In a large very hot skillet fry the bacon until crisp and remove onto a plate covered with a piece of kitchen towel. Pour some of the fat from the bacon into a little bowl and leave around 1 tbsp in the skillet. Add the carrots along with half the syrup, fennel seeds and some salt and pepper. Sautéed the carrots for 5-10 min until they start looking a little golden, but still al dente. Remove from the heat. Repeat the process with the beetroots, use a little of the bacon fat and sautéed the beets like the carrots but add 5 more minutes to the cooking time.
When all elements are done, place a generous portion of mash in a bowl, top with a handful of beets, carrots, some crispy bacon and a little fresh parsley and serve straight away.