Veggie Dishes & Soups

Cauliflower Mac & Cheese


  • 200 g macaroni
  • 1 cauliflower
  • 3 tbs white flower
  • ~1/2 l milk
  • 50 g butter
  • 100 g grated cheese
  • salt, pepper, mustard, nutmeg

Start by cooking the macaroni, adding cauliflower florets for the last 3-4 minutes.
To prepare cheese sauce, melt the butter in a pot, and add spices. Keep stirring and add flower one spoon at a time. Let brown for about 60 seconds. Add milk while keeping stirring, then reduce heat. Once thickened, add half of the cheese.
Place strained macaroni mixed with cauliflower in a casserole dish, add sauce and carefully mix in. Cover with remaining cheese, and briefly finish off at high temperature (200 °C) in the oven.

Pickled Onions


  • 4 red onions
  • 200 ml distilled or cider vinegar
  • 200 ml water
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon pepper corns
  • 3 bay leaves
  • optional: mustard seeds, star anise

Bring the vinegar and water to just below boiling and add sugar and salt. Stir until dissolved, then add spices and turn off heat. Bring about one liter of water to a boil, and slice the onions into rings. Place in a sieve and pour boiling water over onions.
Spoon some of the spices into jars, then fill up with onions. Top off with hot vinegar solution and immediately seal with lid.

Lemon & Cabbage pasta


  • 200 g macaroni or other short pasta
  • 1 small Savoy cabbage
  • 1 onion
  • 2 garlic cloves
  • 125 ml white wine
  • zest of half a lemon
  • 140g crème fraîche or cream

Boil pasta according to instructions
Finely chop onion and mince garlic. Fry with some olive oil in a pan, season with salt and pepper, and deglaze with white wine. Reduce for a few minutes, then add crème fraîche or cream. Remove from heat and set aside.
Finley chop cabbage (e.g. using a mandolin) and add to pasta water for the last 3-4 minutes.
Drain pasta, return to pot and add cream and onion mixture. Toss well and serve.

Recipe based on this.

Colcannon (mashed potatoes & cabbage)


  • 5 potatoes
  • 1/2 head of cabbage
  • 1 onion
  • 1/4 l milk
  • salt, pepper, nutmeg
  • butter (optional)

Boil potatoes in salted water until soft. Meanwhile, finely slice the cabbage and chop the onion. Bring about 50 ml of water to a boil, then add onions and cabbage. Boil for a minute, then cover and simmer for about 8 - 10 minutes (don't over-boil). Mash potatoes, then add boiled cabbage. Heat milk and mix with spices, and mix in with potatoes. Just before serving, add butter.



  • 1 kg red cabbage (1 medium head)
  • 2 onions
  • 1 tablespoon sugar
  • 5 Juniper berries
  • salt, pepper
  • 300 ml red wine
  • 2 tablespoons black currant jam (optional)
  • 2 tart apples (e.g. Boskop)
  • 300 ml water
  • 3 tablespoons cider vinegar

Remove ugly outer leaves of cabbage, quarter the head and remove the core. Cut into thin strips, most easily using a mandolin. Finely dice the onion and peel and quarter the apples.
In a large pot heat oil, and fry onion. Add cabbage and briefly fry as well. Add salt, sugar, and crushed juniper berries and deglaze with red wine or water and cider vinegar. Add apples, then quickly bring to a boil, reduce heat and cover.
Boil until the cabbage softens, then season with salt, pepper, cider vinegar, and balck currant jam to taste.

Cauliflower Soup


  • 1 large onion
  • 1 clove of garlic
  • 1 potato
  • 1 small cauliflower (1/2 large)
  • 400 ml milk
  • 700 ml vegetable broth (or water + broth cubes)
  • salt, pepper, nutmeg
  • 50 g grated cheese

Chop the onion and garlic, and fry in a bit of oil. When done, add chopped potato and broken up cauliflower. Fill up with broth and milk. Bring to a boil, then add spices to taste and let simmer until the cauliflower is soft and the potato has almost disintegrated (about 30 minutes).

Blend the soup in a blender or using a handheld blender for a smooth texture. Leave a small amount of soup aside for a more substantial soup. Stir in cheese and quickly bring to a boil one last time before serving.

Pumpkin Soup


  • 2 large onions
  • 1 clove of garlic
  • 3 carrots
  • 2 sticks of celery
  • 1 potato
  • 1 pumpkin (about 750 g)
  • 400 ml milk
  • 700 ml vegetable broth (or water + broth cubes)
  • salt, pepper, nutmeg, bay leave
  • 100 g sour cream (optional)

Chop the onion and garlic, and fry in a bit of oil. Add chopped carrots, celery and potato, and fry for a few minutes before adding pumpkin. Fill up with broth and milk, bring to a boil, then add spices to taste and let simmer until the pumpkin is disintegrating (about 30 minutes).

Place in blender and puree to a smooth texture, reheat, and fold in sour cream just before serving.