When you think of Iceland, I’m pretty sure that the first thing that you think of isn’t “food.”
You probably think of sweaters. The Olympics. President Clinton eating that hot dog.
Okay,so maybe you do think of food.
But you might not think of it as having a totally awesome food that is going to take your mashed cauliflower to the next level.
Let me explain:
This is Skyr.
Skyr is commonly called yogurt a lot, but it isn’t.
Skyr is actually a very soft, whipped cheese that is so dense and thick that it might as well be creme fraiche. It isn’t as tart as Greek yogurt and it has a really buttery, smooth taste. It actually tastes French, but without the “you stupid Americans” attitude.
I don’t’ know about you, but I’m starting to like Iceland more and more.
The below recipe is one invented out of necessity – as in, I NEEDED something comforting and hearty and I also NEEDED to stop eating so many potatoes.
Catch my drift?
Icelandic Skyr Whipped Cauliflower and Broccoli
12 oz. cauliflower and broccoli florets
About 2 cups water
1/2 cup skyrr (I used the Siggi’s provided to me by the campaign)
1/4 cup cubed sharp cheddar cheese (I used horseradish cheddar and it was magical)
Splash of milk
Salt and pepper to taste
3 scallions, chopped
1. Put the veggies and the water into a large stockpot and set the water to boil. Then, turn the heat down to medium low, cover the pot, and steam for about 15 minutes or until the kitchen stinks and the vegetables are REALLY soft. You want baby food consistency. (and if you boil up some water with a bunch of pumpkin pie spice or cinnamon thrown in, it will get rid of that broccoli smell right away).
2. Remove the veggies from the water with a slotted spoon and dry them off WELL with a paper towel. You may need to really push down on the towel and switch towels to get rid of some of that moisture.
4. Whiz away until the mixture is smooth, then taste! You may need more mil k or more skyr. I always prefer an extra heavy hit of pepper. Just taste as you go and pretty soon…you are going to be in heaven.
Oh, so this is why skyr is awesome. Because it turns plain broccoli and cauliflower into a silky smooth puree that tastes buttery but not greasy. Because it adds heft without making it actually heavy. Because it is mild enough to balance sharp cheese and pungent scallions.
I am now a skyrr addict. And I have to say…when I think of Iceland, I will now always immediately get hungry.
Learn more about Nordic cuisine at the NORTH Festival 2013 in New York City. This post is a collaboration between the blogger and NORTH Festival 2013.