SAS has expanded its ‘New Nordic by SAS’ concept with
two vegetarian menus prepared with refined ingredients of Nordic
provenance, such as Vreta yellow peas, Slätte Gård field peas and
One of the two
new dishes is cauliflower roasted in camelina oil with a Gotland
lentil, black bean and beet-flavoured wheat salad (pictured).
The other dish
features Hällestads mushrooms preserved in dill and horseradish
with a rutabaga, Slätte Gård field pea, radish and Persula Gårds
roasted turnip, rapeseed salad.
“It’s fantastic that we are able
to collaborate closely with a handful of producers from across
Scandinavia in developing our culinary ideas based on Nordic
tradition and provenance,” said Karl Sandlund, Executive Vice
Many organic producers who supply ingredients
for the two vegetarian menus are sourced via Nordisk Råvara from
Mickelgård farm in När on Gotland, Stora Bjälösa in Vreta Kloster,
Östergötland, Pesula farm in Kukkola in Tornedalen, Slätte Gård,
Töreboda, Västergötland, Fagra slätt in northeastern Skåne, and
camelina oil from By Ranch, Björksund in Södermanland.
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