Hello Everyone,

And happy new year to you all! I went a little quite as we transitioned from 2016 to 2017, I needed a little rest and I’m sure you understand. Now I’m back with enthusiasm however. I am starting a new series here on the blog which will be featured monthly as we go from month to month and things come in and out of season. I’ll be writing about what’s in season around me at that point in time as well as making a seasonal dish that will bring out the best of the season we’re in. I’m hoping you’ll like this idea as much as I do and this month I’ll be sharing a winter slaw with roasted jerusalem artichoke, or sunchokes as they call them in the states.

It’s a simple recipe that requires little effort when you get home tired in the dark. But it’s beautifully colourful which should help with said tiredness and darkness. I’ll be utilising winter’s hearty leafy vegetables cabbage and brussels sprouts. If you’re not a fan of brussels sprouts don’t despair, I bet you won’t even notice you’re eating them. I promise! To go with this base I’ll be mixing in some sweet and a little bit tangy pear, dried fruit and the vegetable we love all year around; carrot. On top I’ll be placing some beautifully roasted jerusalem artichoke flavoured with lemon and thyme. Then we finish it all with a little bit of vegan mayo and we’re all set for lunch, dinner or whenever you fancy a meal that is both fresh and hearty all at ones.

Before we go any further into chopping and roasting I thought I’d list the foods that are available to us here in Sweden all year around. Hopefully this will inspire you to do the same for where you live. If you’re living in Sweden – lucky you! Here it is:


Nordic foods in season year round:


brown/yellow onion


celery root





red onion




With that said I will continue below with foods in season at the moment here in the more Northern parts of Europe as well as things that are going out of season. If you want to know more specifically what’s in season where you live I found love british food for those of you residing in the UK and sustainable table for those of you in the US where you can actually search by state. Which makes perfect sense of course in souch a big country. If you live anywhere else I recommend simply googling ‘foods in season’ followed by your home country/ctate/city to find a suitable site. Now let’s get into more seasonal goodness with my list and of course what we’ve all been waiting for; the recipe.

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In season the whole winter:


brussels sprouts

butternut squash

cabbage; white red and savoy

cavolo nero


jerusalem artichoke



polka and yellow beets

pomegranate (always imported)


spaghetti squash



In season now but not for long:







YIELDS: 3 bowls  /  TIME: 45 min

For the jerusalem artichokes:

500 g jerusalem artichokes
Olive oil
1/2 lemon, juice and juiced wedges
A small handful fresh thyme
Sea salt and black pepper, to taste

For the winter slaw:

1 cup cooked grain, I used a store bought mixture of quinoa, buckwheat, amaranth and millet
1/4 of a medium sized red cabbage
10-12 brussels sprouts, trimmed and only the leaves
1 large carrot, matchsticked
1 generous handful sunflower shoots, or other shoots like pea
1/2 firm pear, roughly sliced and chopped
1 handful raisins, I used yellow
2 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
Sea salt

For the mayo:

1/3 cup vegan mayonnaise
1/2 garlic clove, minced
1 1/2 tbsp lemon juice
Herbed or sea salt

Preheat your oven to 200 degrees celsius.

Scrub the jerusalem artichoked and place them in a pot. Cover them with water and bring to a boil. Ones boiling turn down to a rough simmer for between 10-15 minutes. You want to remove them from the water and rinse them in cold water once they are semi soft, not completely cooked but almost.

Pat them dry and place in a shallow oven proof dish, press down on them so they break and slightly flatten. Drizzle with olive oil and lemon juice and place wedges of the juiced lemon around the dish along with the thyme. Sprinkle with a pinch of sea salt and a couple of grinds of black pepper and toss. Roast in the oven for roughly 30 minutes or until darkened, ever so slightly crisp and fragrant.


Place your sliced cabbage in a large bowl along with 1 tbsp olive oil, 1 tbsp apple cider vinegar or lemon juice as well as a pinch of salt. Give the cabbage a good massage, roughly 3 minutes, before adding the remaining ingredients. Toss and set aside.


For the mayo simply mix the ingredients together.


Serve your lemon and thyme jerusalem artichokes on top of the winter slaw with a generous drizzle of the mayo.