Late Harvest from the European Union

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden’s Rotfruktsgryta, and Germany’s Leipziger Allerlei. This medley of late harvest vegetables Like EU-certified Organic French peas and Polish green beans, and Spanish Asparagus known as Esparrago de Navarra PGI, all paired in a buttery sauce alongside fluffy dumplings and the German sausage Nürnberger Rostbratwürste PGI. This dish is a perfect way to highlight the bounty of what is available during spring.

Get the Late Harvest recipe here!

Episode Transcript

(00:07):
[Music] I'm going to make my own updated and elevated version of a dish inspired by Sweden's
Rotfruktsgryta and Germany's Leipziger Allerlei. This medley of vegetables like peas, green beans,
and mushrooms in a buttery sauce includes fluffy dumplings and pork sausage. I'll start with the

(00:29):
dumplings. I made these dumplings using Swedish pancake mix. It's a shortcut that works perfectly
because the mix already has flour and baking powder. I'm mixing this with some Irish butter,
Croatian sea salt, and some EU organic certified parsley from Greece. The EU organic label ensures

(00:50):
that the product is safely made following strict regulations and with respect for the environment.
These just have to be cooked for 4 to 5 minutes and then I coat them with a little bit more
of the Irish butter. To elevate the dish, I'm going to serve it with a rich butter sauce. I'm
starting with a little Irish butter to make my sauce creamy and velvety. I'll add some

(01:14):
vegetable pate from Romania. The rich and savory flavor goes so well with the dish. Add water,
Croatian sea salt, and organic Greek parsley in a small saucepan and whisk it until smooth.
Reduce the sauce and finish with a little more Irish butter until it thickens.

(01:38):
I think it's ready to start plating. Spoon dollops of the sauce onto the plate.
To give the dish some protein as well as some saltiness and umami flavor,
I'll add these petite pan fried German sausages called Nürnberger Bratwürste. This product has

(02:02):
a PGI or protected geographical indication label, which means that they must be produced
in Nuremberg using traditional methods that preserve their flavor and heritage.
Next, we'll plate the dumplings.

(02:33):
Next, I'm adding Italian dried black trumpet mushrooms for their intensely savory flavor.
I've rehydrated them and sautéed them in the flavorful fat in the
same pan that I used for the Nürnberger Bratwürste. As an active forager and chef,
I'm always excited to use the bounty of nature in my dishes, and mushrooms are no exception.

(02:56):
There are many dishes that have been created all around Europe, including this version of
locally sourced and foraged vegetables, which is a reminder of the abundance of nature all around
us and how to make use of what we have. I'm adding some organic green beans from Poland.

(03:16):
I'll place these beautiful white asparagus called Esparrago de Navarra from Navarra, Spain, which
are a PGI or protected geographical indication product as well. They are tender and delicate.
I'm also adding some certified organic European Union French peas for a little
sweetness and color. A product can only carry this label if its ingredients are at least 95%

(03:41):
organically farmed and if the other 5% meet additional strict conditions. I love using
these products because they celebrate peak season produce in vibrant preserved formats. Finally,
I'll finish the plate with one last sprinkle of Croatian sea salt. [Music closes]