Porridge of grains from Jämtland

This dish from innovative Swedish chef Magnus Lisson matches porridge with earthy tastes of nature.

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For the porridge

For the broth

  • 200ml/7fl oz light, clear beef broth, such as consommé
  • 10g/¼oz birch leaves decomposed under the snow for one winter (optional)
  • tuft of moss big enough to fit snuggly inside the vessel you are going to pour the hot broth from.

To garnish

  • 1 tsp chive oil
  • 100g/3½oz pickled carrots (lacto-fermented in 2.5% salinity brine)
  • 1 tbsp dried chives, finely chopped
  • 6 tbsp puffed grains of barley, rye and oats