Norwegian-inspired Scafata with Root Vegetables and Dill

Ingredients

In this Norwegian-inspired version of Scafata, we incorporate traditional Norwegian ingredients and flavors. The original Italian Scafata typically includes ingredients like fava beans, tomatoes, and herbs like parsley and basil. However, in this adaptation, we replace fava beans with root vegetables like carrots, parsnips, and potatoes, which are commonly used in Norwegian cuisine. Additionally, we introduce dill as a key herb, which is widely used in Norwegian cooking, to infuse the dish with a distinct Nordic flavor. We alse have the original recipe for Scafata, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 27g, 6g
• Protein: 3g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the diced carrots, parsnips, and potatoes to the pan and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth and bring to a simmer. Cover the pan and cook for 15-20 minutes, or until the vegetables are tender.
5. 5.
   Sprinkle dried dill over the vegetables and season with salt and pepper to taste. Stir well to combine.
6. 6.
   Remove from heat and let the flavors meld for a few minutes before serving.

Treat your ingredients with care...

• Root vegetables — Ensure that the root vegetables are diced into uniform sizes to ensure even cooking.
• Dill — If fresh dill is available, feel free to use it instead of dried dill. Use 2 teaspoons of chopped fresh dill in place of dried dill.

Tips & Tricks

• For added richness, drizzle a little extra olive oil over the finished dish.
• Serve the Norwegian-inspired Scafata with a dollop of sour cream or yogurt for a creamy twist.
• Feel free to add other root vegetables like turnips or rutabagas for additional flavor and texture.
• Serve the Scafata alongside crusty bread to soak up the delicious flavors.
• Leftovers can be enjoyed the next day and make for a tasty lunch option.

Serving advice

Serve the Norwegian-inspired Scafata as a main course, accompanied by a fresh green salad and some crusty bread. Garnish with fresh dill sprigs for an extra touch of elegance.

Presentation advice

Present the Scafata in a rustic serving dish, allowing the vibrant colors of the root vegetables to shine through. Sprinkle some freshly chopped dill on top for a pop of green and a burst of aroma.