Cheese Gratinated Vegetables / Ostegratinerte Grønnsaker

A classic side dish found in “Varme Småretter” (Small Hot
Dishes) in the  “Ingrids Beste” (Ingrid’s Best) series
publishd by Gyldendal i 1991

Cheese Gratinated Vegetables / Ostegratinerte Grønnsaker

If you think it’s a lot of work to first cook the vegetables and then gratinate them afterwards, you can use deep-frozen vegetables as a starting point.

Deep frozen broccoli or a blend of summer vegetables are excellent. Put the vegetables deep frozen in the mould and pour the sauce over them. Calculate 4-5 minutes longer in the oven for the frozen ones.

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Vegetable Pottage / Grønnsakssuppe

A everyday soup recipe for ordinary people
found on
cookit.e2bn.org
Medieval MondayVegetable Pottage_post

People have eaten a lot of soup throughout the ages, ever since they had made the first cooking pots that would withstand heat. In Tudor times, it was still the main part of an ordinary person’s diet. It was basically a vegetable soup, flavoured with herbs and thickened with oats. 

Ordinary people would not have been able to afford much meat, so they would rely on this soup as their staple diet together with bread and cheese. Occasionally meat bones or fish would be added when available.

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Meat Soup with Oatmeal / Kjøttsuppe med Havregryn

A delicious hearty meat soup recipe found on matprat.no
the soup councilMeat Soup with Oatmeal / Kjøttsuppe med Havregryn

A delicious, hearty soup with game meat or beef for cold autumn and winter evenings. The soup can advantageously be made a day in advance so the flavors can develop.

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