{"id":3851,"date":"2017-11-29T11:12:59","date_gmt":"2017-11-29T10:12:59","guid":{"rendered":"http:\/\/blogg.land.se\/skog-till-bord\/?p=3851"},"modified":"2017-11-29T11:12:59","modified_gmt":"2017-11-29T10:12:59","slug":"skordesallad-strax-fore-advent","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/skordesallad-strax-fore-advent\/","title":{"rendered":"Sk\u00f6rdesallad strax f\u00f6re advent"},"content":{"rendered":"

Snart advent. Jul igen och inte hade jag en aning om att det fortfarande skulle vara sk\u00f6rdetid. Varje dag har vi n\u00e5got p\u00e5 bordet h\u00e4mtat fr\u00e5n lotten. Sp\u00e4da gr\u00f6na blad och rej\u00e4la r\u00f6tter. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n

Fortfarande nyb\u00f6rjare och fascinerad \u00f6ver att odlingen bjuder s\u00e5 mycket mer \u00e4n jag trott. Jag trodde att det handlade om n\u00e5gra f\u00e5 prunkande sommarm\u00e5nader och att det sen bara var att packa ihop. Men s\u00e5 \u00e4r det inte. Fortfarande har jag massor kvar att h\u00e4mta och det p\u00e5 friland, helt oskyddat.<\/p>\n

Kolonilotterna bredvid \u00e4r sedan l\u00e4nge \u00f6de, men jag sk\u00f6rdar dagligen. Och h\u00f6rrni, n\u00e5got \u00e4r verkligen p\u00e5 tok i detta. Samtidigt som jag tar hem hela stockar med p\u00e4rlband av trind brysselk\u00e5l, gr\u00e4ver upp rotselleri och j\u00e4ttelik purjol\u00f6k s\u00e5 st\u00e5r n\u00e5gon i livsmedelsaff\u00e4ren bara en bit d\u00e4rifr\u00e5n och l\u00e4gger fram samma sorts gr\u00f6nsaker med ursprungsadress Nederl\u00e4nderna. Finns det n\u00e5gon v\u00e4g ur den galenskapen, eller?<\/p>\n

\"novemberskord-nov17\"<\/a>
Sk\u00f6rd varje dag sedan i april. \u00c4r inte det galet bra? F\u00f6r ett par \u00e5r sedan trodde jag att sk\u00f6rdetider var juli och augusti, men nu har vi \u00e4tit eget gr\u00f6nt varje dag \u00e5tta m\u00e5nader i str\u00e4ck. Frilandsgr\u00f6dor utan n\u00e5gra extravaganser.<\/figcaption><\/figure>\n

Hursomhelst, dagens sk\u00f6rd fr\u00e5n min \u00e4lskade lott stoppas i en sorts ljummen sallad som kan varieras i det o\u00e4ndliga. Idag f\u00e5r det nysk\u00f6rdade lysa r\u00e4tt ost\u00f6rt. De g\u00f6r sig s\u00e5 bra ihop att det r\u00e4cker l\u00e5ngt. I l\u00e5dan hem idag hade jag: rotselleri, purjo, flera sorters k\u00e5l, timjan, rosmarin och mangold.<\/p>\n

Grova, rej\u00e4la gr\u00f6dor s\u00e5n\u00e4r som p\u00e5 mangolden.\u00a0 D\u00e4r kommer fortfarande sp\u00e4da blad som om det vore sommar. Mangold \u00e4r en ov\u00e4ntad tuffing.<\/p>\n

Det h\u00e4r \u00e4r mer en id\u00e9 \u00e4n ett exakt recept. Ibland blir det lite mer av det ena eller andra, och det spelar ingen roll. Blanda som du vill helt enkelt. Jag ville ha in lite syra och s\u00f6tma s\u00e5 det kom med ett \u00e4pple och en dressing med senapssting. Och s\u00e5h\u00e4r g\u00e5r det till:<\/p>\n

Sk\u00f6rdesallad i adventstider<\/h2>\n
    \n
  • rotselleri<\/li>\n
  • purjol\u00f6k<\/li>\n
  • k\u00e5l, jag hade gr\u00f6nk\u00e5l, savoy och svartk\u00e5l<\/li>\n
  • mangold<\/li>\n
  • vitl\u00f6k<\/li>\n
  • timjan<\/li>\n
  • rosmarin<\/li>\n
  • \u00e4pple<\/li>\n<\/ul>\n

    Dressing<\/h4>\n
      \n
    • lika delar grov os\u00f6tad senap, honung och citronsaft<\/li>\n
    • lite rivet citronskal<\/li>\n<\/ul>\n

      G\u00f6r s\u00e5h\u00e4r<\/h4>\n
        \n
      1. S\u00e4tt ugnen p\u00e5 200 garder. Skala och skiva sellerin. Droppa \u00f6ver olja och salta l\u00e4tt innan den \u00e5ker in i ugnen. N\u00e4r sellerin f\u00e5tt fin f\u00e4rg efter ungef\u00e4r 20 min tas den ur ugnen.<\/li>\n
      2. Ansa och tv\u00e4tta purjon. Sk\u00e4r i bitar. Ta bort grova mittnerver fr\u00e5n k\u00e5lbladen och strimla eller riv i bitar. Sk\u00f6lj mangoldbladen.<\/li>\n
      3. Finhacka vitl\u00f6k. Hetta upp en blandning av olja och sm\u00f6r i en stekpanna. Stek purjo och k\u00e5l en kort stund innan vitl\u00f6k och mangold f\u00e5r vara med. Str\u00f6 \u00f6ver en aning salt. Inget ska bli brynt, bara mjukt och glansigt.<\/li>\n
      4. Skiva \u00e4pple supertunt och l\u00e4gg upp allt p\u00e5 ett fat. Blanda dressing och ringla \u00f6ver den.<\/li>\n<\/ol>\n

        Enkelt och mycket gott. Det ligger verkligen sanning i att det som \u00e4r sk\u00f6rdeklart samtidigt ofta samsas v\u00e4l p\u00e5 tallriken. Smakerna \u00e4r som gjorda f\u00f6r varandra.<\/p>\n

        H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"

        Snart advent. Jul igen och inte hade jag en aning om att det fortfarande skulle vara sk\u00f6rdetid. Varje dag har vi n\u00e5got p\u00e5 bordet h\u00e4mtat fr\u00e5n lotten. Sp\u00e4da gr\u00f6na blad och rej\u00e4la r\u00f6tter. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":3852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[276,324],"yoast_head":"\nSk\u00f6rdesallad strax f\u00f6re advent - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Sk\u00f6rdesallad strax f\u00f6re advent. Fortfarande finns mycket att h\u00e4mta direkt ur jorden. Grova rotfrukter och fina blad. 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