{"id":34076,"date":"2024-05-10T09:24:44","date_gmt":"2024-05-10T09:24:44","guid":{"rendered":"https:\/\/lofotenseaweedcompany.com\/?page_id=34076"},"modified":"2024-05-10T09:26:33","modified_gmt":"2024-05-10T09:26:33","slug":"hvit-bonnegryte-med-sukkertare","status":"publish","type":"page","link":"https:\/\/lofotenseaweedcompany.com\/no\/tang-oppskrifter\/hvit-bonnegryte-med-sukkertare\/","title":{"rendered":"Hvit B\u00f8nnegryte med sukkertare"},"content":{"rendered":"
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\n\t\t\t\"Butterbean\t\t<\/div>\n\t<\/div>\n\t
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\n\t\t\tThis is a perfect example of a recipe that is greater than the sum of its parts. These humble, store-cupboard ingredients, when treated correctly, create a comforting dish with deep umami flavours and a rich, creamy texture. Cabbage and sugar kelp both lend a bit of crunch, so every mouthful is different. This dish is perfect for a spring evening and requires little preparation. Top with chilli flakes if you prefer a bit of heat, and as always, feel free to swap out your regular salt for Arctic Seaweed Salt for extra seaweed goodness!\t\t<\/div>\n\t\t
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\n\t\t\t\tServes 4\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\n\t<\/div>\n<\/div>\n\n
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Ingredients:<\/p>\n\t\t\t\t\t

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\n\t\t\t\t\t2 tbsp unsalted butter\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t2 tbsp olive oil, plus extra to finish\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t1 large onion, thinly sliced\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t3 garlic cloves, minced\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t2x 400g tins butterbeans\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t600ml chicken or vegetable stock\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t300g cabbage, roughly chopped\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t1 tbsp white wine vinegar (or to taste)\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t10g dill, finely chopped\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t25g dried sugar kelp, soaked in cold water for 2 hours (or overnight), sliced into strips\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\tSalt\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\tBlack pepper\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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Directions:<\/p>\n\t\t\t\t\t

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\n\t\t\t\t\t1)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tHeat the butter and oil in a large saut\u00e9 pan over a medium-high heat, until foamy. Add the onions, cover and cook for about 10 minutes, stirring occasionally. The onions should be just starting to caramelise. Use a slotted spoon to transfer about a quarter of the onions to a bowl and set aside.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t2)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tAdd the garlic to the pan and continue to cook until fragrant, around 2 minutes.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t3)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tAdd the beans and season with salt and pepper. Use the back of a spoon to gently crush around half of the beans – the starch will help thicken the stew.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t4)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tAdd the stock, bring the mixture to a boil and immediately turn down to a simmer. Simmer for 15-20 minutes.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t5)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tAdd the cabbage and vinegar, stirring until everything is coated in the sauce and the cabbage is starting to wilt, but still retains a bite (around 10 minutes). Season with salt, pepper and vinegar to taste.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t6)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tRemove from the heat and stir in half the dill, and three quarters of the sugar kelp. Divide between four bowls, topping each with the remaining dill, onions, sugar kelp, a drizzle of olive oil and some extra black pepper. \t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t
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\n\t\t\t\t\t7)\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\tServe and enjoy with crusty bread.\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":239,"featured_media":34077,"parent":3551,"menu_order":7,"comment_status":"closed","ping_status":"closed","template":"page-recipes-single.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-34076","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/34076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/users\/239"}],"replies":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/comments?post=34076"}],"version-history":[{"count":1,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/34076\/revisions"}],"predecessor-version":[{"id":34080,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/34076\/revisions\/34080"}],"up":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/pages\/3551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/media\/34077"}],"wp:attachment":[{"href":"https:\/\/lofotenseaweedcompany.com\/no\/wp-json\/wp\/v2\/media?parent=34076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}