In today's episode, Andreas investigates the great variety of inland Norway, the most productive farmland in the country. The episode starts in the mountains, where he makes a dish flavored by the mountains: veal liver with mushrooms, heather honey and heather oil. In the local town bakery he uses yesterday's bread to make a toast-infused ice cream. For main course he serves a Norwegian pork roll, with apples, dill and fennel.
Episode Duration: 25 minutes and 14 seconds
Episode Number: 704
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Shot entirely on location, NEW SCANDINAVIAN COOKING offers a rich visual tour of Nordic cuisine, culture and history.
Award-winning TV host, food journalist and cookbook author Andreas Viestad treats viewers to an eye-opening voyage through his native Norway, where he creates tantalizing recipes with unusual ingredients against stunning natural backdrops.
In several episodes, two guest chefs - Sara La Fountain and Claus Meyer - join Andreas on his culinary adventures through Finland and Denmark.