YESTERDAY'S FOOD FOR THE FUTURE
Root Vegetables, Goat and Hen, Parsley Root Cream with Smoked Salmon and fricassee of Hen are made.
Andreas visits Rygge, the "vegetable garden" of southeastern Norway, to prepare a traditional menu of root vegetables, goat and hen. Andreas cooks parsley root cream with smoked salmon, and follows it with fricassee of hen, and finally, roast goat. Andreas explains how to make these traditional dishes with modern substitutes.