Herby nightshades + chanterelle sauce

Anyone else frustrated and/or terrified that S and K Market own a combined 86% of the food market in Finland? (Almost) all of the ingredients in this recipe are not only seasonally-appropriate, but also sourced from places that aren’t-Prisma and are grown by people I know and want to support.

The turnip and zucchini were gifted to me by a friend who tends a cottage allotment in Kumpula, after an afternoon of weed-pulling together. Onions, herbs and chanterelles from Viikki REKO. Garlic from a colleague who runs a farm in Palopuro, and potato from a vendor at the harvest market at Knehtilän tila a few weeks ago in Hyvinkää. The eggplant, olive oil and plantti were… alas, from Prisma.

Use what’s already in your fridge. Experiment with different varieties of mushrooms you’ve foraged. While chopping, maybe consider your sourcing? Or listen to a podcast. Or a podcast about sourcing (options are limitless).

Baked part:

  • 1 turnip
  • 1/2 zucchini
  • 1 potato
  • 1/2 eggplant
  • 2 tsp olive oil
  • salt + pepper, thyme + oregano

Sauce part:

  • 1 box Plantti, french herbs
  • 2tsp olive oil
  • 1 handful of chanterelles (10points if they are self-foraged)
  • 2 spring onions
  • 2 cloves of garlic
  • salt+pepper
  • thyme + oregano
  • 1 dL water

Here’s the jist:

  1. Slice the veggies while the oven is preheating.
  2. Make the sauce while
    the veggies bake
  3. Momentarily forget about the thesis’ that plague you while basking in a seasonally-appropriate crispy and creamy mushroomy daze.

The detailed jist:

  1. Preheat oven to 200c.
  2. While heating, slide turnip + potato (thinly), and zucchini + eggplant (thickly).
  3. (How you deal with raw eggplant is your choice. Personally, I slice, rub with salt, stack for 20ish minutes and rinse. But again, you do you. If this means no eggplant, ditch it!)
  4. Once sliced, pack together your veggies in vertical rows- filling your baking container of choice.
  5. Drizzle olive oil evenly on veggies, top with salt + pepper and herbs of choice
  6. Cover dish with foil and bake for 45ish minutes (take foil off during last 10mins and turn heat up to 220c).
  7. While that is baking, sauté diced onions and garlic in olive oil.
  8. Once caramelized (a few minutes) add in your chanterelles. Sauté for 5 minutes over medium heat.
  9. Add in box of Plantti, water, dried herbs and salt + pepper. Stir and simmer with the lid on over low heat until the veggies are done baking.

When the sauce is thick and creamy and the vegetables are tender and crispy, you’ve won. Share with someone you like because damn, that was a lot of vegetable slicing.