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Tommy Myllymäki starts from his favourite vegetables and builds side dishes and accompaniments where the vegetable is the main event, not the filler next to the meat. Roasted cauliflower with brown butter, capers and lemon, grilled leek with goat cheese and pine nuts, and a long line-up of dishes that work just as well as a main course if you fancy it. Each recipe notes what it goes with and how it should be served. The book came out in 2014, that is, before vegetables became mandatory in Swedish cookbook publishing, which makes it less dutiful than most of what's followed since.
Format: Hardcover
Language: Swedish
First published: 2014
