"Spicy potato stew is a sure winner for both young and old, and tastes just as good the next day. My grandparents love this recipe too, by the way."
Hanne-Lene Dahlgren, veggie enthusiast
The humble potato really shines in Hanne-Lene's plant-based potato stew.
This recipe is easy to make, and according to the cookbook author, it's perfect after a long day of skiing!
Try the recipe:
2 handfuls of fresh mint
4 tbsp olive oil
1 lime (for juice only)
1/2 tsp salt
coarsely chopped walnuts
freshly baked bread
1. Add the potatoes and garlic to a large pot of water. Bring to the boil and simmer for 15 minutes.
2. Heat oil or butter in a second pot. Add the onion and sauté for a few minutes on medium to high heat until they are shiny and soft. Add the remaining stew ingredients, apart from the lentils, and allow the mixture to simmer until the potatoes in the other pot are soft.
3. Make the mint dressing: place all the ingredients in a deep container and blitz with a hand blender until the mint is finely chopped, and the sauce is nice and smooth.
4. Drain the potatoes, and set them aside. Remove the garlic and add it to the other pot along with the remaining ingredients. The potatoes should be added later.
5. Blitz the mixture with a hand mixer until everything is well mixed, but not completely fine. You can also use a blender.
6. Once the stew has the desired consistency, add the potatoes and lentils, and season with spices.
7. Garnish with mint sauce, fresh mint, crunchy walnuts and chilli flakes – or any other goodies you have to hand.
Make a milder variety by omitting the chilli flakes from the stew. Fresh ginger and garlic will ensure that there is still plenty of flavour. If your kids don't like to see what is in the stew, you can blitz it until it's completely smooth.
Vegan? Vegetarian? Or simply looking for tasty veggies? Try Hanne-Lene's recommendations!
Get more inspiration on where to visit and what to eat.
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