Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C.

2. 2

   Toss 150 grams of diced carrots, 100 grams of diced parsnips, and 150 grams of diced rutabaga with 1 tablespoon of rapeseed oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper on a baking sheet, then roast for 20 minutes until tender and slightly caramelized.

3. 3

   While vegetables roast, whisk together 3 tablespoons of unsweetened lingonberry jam, 2 tablespoons of chopped fresh dill, 1 tablespoon of apple cider vinegar, 1 teaspoon of maple syrup, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a small bowl to create the glaze.

4. 4

   Slice 200 grams of tempeh into 8 thin rectangles.

5. 5

   Heat 2 tablespoons of rapeseed oil in a large non-stick skillet over medium-high heat until shimmering, then add the tempeh slices and flash-fry for 2-3 minutes per side until golden brown and crispy.

6. 6

   Carefully add the prepared lingonberry-dill glaze to the skillet with the flash-fried tempeh, tossing gently to coat all the tempeh pieces evenly.

7. 7

   Serve the glazed Fjordskive flash-fried tempeh immediately alongside the roasted root vegetables, garnished with 1 tablespoon of fresh chopped parsley.