May
Easy
For the pantry
20 min.
Sugar with Norway spruce sprouts
- 500 g organic cane sugar
- 200 g fresh spruce sprouts (or sweet cicely)
- Blender
- Preservation jar
- Blend the fresh spruce sprouts and sugar to get a consistent, green mass.
- Pour the sugar into a preservation jar.
- The sugar is immediately ready to use and will keep for up to a year.
Tips
The sugar is really good for seasoning. You can use it for both salty and sweet dishes. You can also heat the sugar with cucumber juice and turn it into a syrup.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
