Incredibly good in all its simplicity, black root with roe and skimmed Västerbottensost. Perfect starter for New Year’s or winter celebrations. A taste success!
500 g of black root
1 lemon
200 g roe or other rum, e.g. trout roe or sichrome
Dill to serve
1 shallot, finely chopped
Butter for frying
100 g butter
2 dl Västerbottensost®, finely grated
2 cups cream
1 cup white wine
Salt
Black root with roe and skimmed Västerbottensost®
Peel and cut the black root into pieces about 6-8 cm in size.
Put them in a bowl of water and a little squeezed lemon to maintain color and elasticity.
Peel and finely chop the onion, fry it soft in butter without it gaining color.
Pull to the side.
Put butter in a saucepan and brown it by sautéing it over medium-high heat and then lowering to a lower temperature when the butter quiets down.
Add the soft fried onion, white wine and cream and whisk together to form a sauce.
Let simmer for about 7 minutes.
While the sauce is simmering, boil the black roots in salted water about 7-10 minutes.
Return to the simmering sauce and add finely grated Västerbottensost®.
Mix together with hand blender and season with salt.
Serve the skimmed cheese sauce with freshly cooked black roots, roe and dill
