The meatball in its myriad forms is well loved across Scandinavia. And in her book, Simply Scandinavian, Trine Hahnemann shares her secrets for a light and crispy version.
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Imagine if, instead of Brussels sprout, we referred to the miniature brassica by its Danish name, rosenkål or ‘rose cabbage.’ The image of a blossom, its petals pulling away as it blooms, befits the bud perfectly. Rather than something to be boiled, pushed around the plate and avoided at all costs such is the fate of many a Brussels sprout the rose cabbage might be widely celebrated instead. Finally recognized, rightly, as one of the winter table’s crown jewels.
“Rosenkål is such a nice name compared to Brussels sprouts. Also, it’s so difficult to say Brussels sprouts,” says Danish chef and author Trine Hahnemann, laughing. “I love Brussels sprouts, and they become better all through the winter. The more frost it gets the tastier it becomes, so it’s also something that you can eat into January and February.”