From Garden, Field & Forest
Vegetarian cooking may sound like a modern idea, but meat-free food is anything but new in Sweden. For generations, much of everyday cooking was based on what could be grown, gathered and stored – potatoes and root vegetables, cabbage, peas and beans, mushrooms, berries and grains.
Meat was valuable and not something everyone could put on the table every day. Many traditional dishes were therefore naturally vegetarian, while others could be made without meat when supplies were scarce. The Swedish forests also provided an abundance of mushrooms and wild plants to add to what came from the fields and gardens.
Here you’ll find traditional Swedish dishes where vegetables, grains, pulses and the riches of the forest take centre stage – simple, seasonal food with roots that stretch back long before anyone thought to call it vegetarian.
