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Thu, 6 June 2019

Two Vegetarian Dishes Added to New Nordic by SAS Concept

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 Gotland lentils.

One of the two new dishes is cauliflower roasted in camelina oil with a Gotland lentil, black bean and beet-flavoured wheat salad (pictured).

One of the two new dishes is cauliflower roasted in camelina oil with a Gotland lentil, black bean and beet-flavoured wheat salad. Click to enlarge.

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 President Commercial.

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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