Crispy Winter Salad
& Hot Pumpkin Soup

Restaurant Barabicu serves rustic dishes with inspiration from the Pan American kitchen. The location by the Rosenlund Canal makes Barabicu our city's best spot on a sunny day. Here Gothenburgers can socialize with tourists in a continental but still homely environment. This Artilleriet Exclusive menu will get you through the cold months.

CRISPY WINTER SALAD

Cooked puy lentils:
Boil 400g green puy lentils in:
0.5 l white wine
1.5 liters of water
0.5 liters of apple juice
1 cup apple cider vinegar
0.5 cups of honey
3 pc bay leaves
2 sprigs rosemary
Salt and pepper

Apple gravy:
1 yellow onion
1/2 leek
2 clove of garlic
1/2 head of celeriac
1 small fennel
5 pcs cored apples

Brown the chopped vegetables in oil.
Then add:

0.5 cups sugar
0.5 cups white wine
1.5 cups of apple juice
0.5l water
1 vegetable stock cube or 2 cups vegetable broth

Boil until about half the liquid remains, season with salt and pepper.

Poached carrot:
Ca 10 pieces of small peeled carrots
1 liter orange juice
5 cl Pernod
3 pieces star anise
0.5 tablespoons cubeb pepper
1 tablespoon salt
1 cup honey

Boil together and then braise the carrots until they are soft.

Marinated feta cheese:
Break the feta cheese into small pieces, mix with a little olive oil, red chilli, parsley, chives and a small amount of lemon zest.

Breaded Scorzonera:
Peel and boil the scorzonera until soft, let cool and bread with some chopped chives.

Pre Cook the lentils and carrots and make the apple gravy, prepare the Scorzonera and feta cheese, cut the brussels sprouts, wash and cut green cabbage in prefered size.

Before serving:
Heat the oil until frying, about 175 degrees. Use a thermometer.
Heat up the carrots in its broth, then heat the apple gravy in a saucepan and add the lenses and the desired amount of green cabbage and season this with salt and pepper. Put aside. Fry the brussels sprouts and scorzonera golden brown, let drain on paper towels and season with salt.

Build the "salad" in a deep plate with lenses and green cabbage, then add a little broth but be careful not turning a soup out of it. Sprinkle with feta cheese in the desired amount and then add the carrots, whole or divided. Add the scorzonera and brussel sprouts.

Do not be afraid of adding more vegetables of choice into the salad. In the pictures you also see pickled onions, pumpkin and fried garlic and watercress. If you wish to add meat or fish, lamb, chicken or salmon is recommended.

HOT PUMPKIN SOUP with ginger & roasted oyster mushrooms

650 grams butternut pumpkin
3 pcs of shallot (180g)
50 g garlic
40 g ginger
1 red chilli
1 small lemon
1 st vegetable stock cube
2.5 dl cream
3 cups milk
0.5 kg oyster mushrooms
Creme fraiche

Peel the pumpkin, onion, garlic, ginger and chilli seed.
Cut the pumpkin into cubes of about 2 cm. Chop the remaining ingredients coarsely and put everything in an ovenproof dish. Drizzle with a little olive oil and some butter and then roast at 225 degrees for about 15 minutes or until the vegetables are golden. Stir a couple of times so that the onions and garlic do not burn.

Then turn over the cream and lower the oven to 180 degrees. Bake the mixture for about 10 minutes and then mix smooth in a blender. Pour into a saucepan, add the milk and crumble in the stock cube. Let simmer for a while then season with lemon juice, salt and pepper. Skim the soup before serving by adding a little cold milk and mix with a hand blender.

Tear the oyster mushroom into long "strips" instead of cutting with a knife and roast the mushrooms in a pan with butter and a little oil. Roast long at fairly low heat until it is a little crispy. Add salt and pepper.

Serve the soup with a dollop of sour cream, mushrooms, finely chopped chives, slightly curved olive oil and toast.