Top chef Pekka Terävä urges to appreciate familiar, domestic ingredients.
Pekka Terävä can also sometimes be seen in the kitchen of the restaurant Emo. Rosa Bröijer
Restaurateur and chef Pekka Terävä has spent several Christmases in Spain, where, according to him, there are many of the same types of ingredients as in Finnish Christmases.
However, in Spain, for example, pork is used for everything. The dish similar to our pea soup even includes pig’s brain.
– There is nothing left of the pork in Spain. In Finland, only certain parts are used, Terävä regrets.
He believes that when you make your own food from scratch, the appreciation of raw materials also increases. Terävä isn’t going to preach to anyone, even if he doesn’t find stories about the labor of cooking to be credible.
– For me, lack of time is just an excuse. At the same time, people’s phone time is increasing all the time, he reminds and adds:
– Doing should be found through joy. I myself don’t do high-rises every day.
Terävä wants to raise the appreciation of familiar raw materials. At this time of year, herring is excellent, as are fall potatoes and apples.
We already know how to heat domestic early potatoes, but all domestic potatoes grown in autumn are excellent. Almost every potato found in the refrigerator should be looked at with new eyes. High-quality raw material can also be affordable.
Potatoes and artichokes make such a festive dish. Instructions can be found at the end of the article. Rosa Bröijer
Artificial intelligence to help
Terävanta has appeared this autumn 99 delicious recipes to help you save the planet -book (AI Publishing House, 2025), made purely with artificial intelligence.
Terävä’s 40-year history of cooking is compiled in the book. Artificial intelligence modified all the recipes to be simpler than the original ones.
Where does the name of the book come from?
– With our food choices, we can help the world – and even with simple choices. The recipes in the book have been prepared with the help of artificial intelligence so that they promote sustainable choices in our everyday life. Only our joint action can save the earth, Terävä states.
In the book, Terävä wants to emphasize the same thing as when thinking about Christmas dishes: Use all the ingredients you buy. Buy the amount you know you will eat.
– Everyone can influence how to use the contents of their own refrigerator. If you buy avocado or Norwegian salmon, then you should use them whole. Everyone makes their own choices in the store.
However, Teräva does not want to moralize anyone. Instead, you should take a closer look at your own refrigerator, and not forget leftover food or opened, half-used cans.
Stewed herring and ground artichoke
100 g of siikli potato
50 g ground artichoke
1 shallot
100 g of butter
1 dl butter sauce (instructions below)
Butter Sauce:
100 g of butter
1 tablespoon of lemon juice
1 tablespoon of water
a pinch of salt
salt
1. Peel and boil the sea cucumbers in salted water.
2. Peel and chop the onion, brown in butter. Add the potatoes and stew.
3. Wash the ground artichokes well, roast in a 200-degree oven for 11-15 minutes until the artichokes are soft and golden brown.
4. Season with salt and mix into the potato stew.
5. Make the butter sauce. Melt the butter on low heat, add water and lemon juice, beat until the texture is emulsified.
6. Add the butter sauce to the stew and mix until fluffy.