Risto Mikkola wonders why good food is thrown away.
Fresh vegetables and berries are in season again. Archipelago bread is also suitable for the summer table. RONI LETHI
Chef Risto Mikkola really doesn’t understand why people throw away the stems of early onions in the store.
– Onion stalks have a good and delicate taste. They are suitable for all dishes, hot and cold, such as salad. You should definitely not throw them away. People shouldn’t do that, Mikkola advises.
The delicacy of early summer is of course the combination of melted butter and onion stalks, in which early potatoes are dipped.
Early onion stalks are really versatile. Adobe Stock / AOP
Chopped onion stalks are also suitable on top of a fried egg. According to Mikkola, the stems of early onions are much more versatile than raw onions.
There are other things to marvel at in the hevi section of the store, for example, discarded carrot roots and leaves protecting cauliflower. But nothing other than onion stalks makes Mikkola so excited.
The early potatoes are topped with chopped onion stalks and next to it is an onion-butter sauce. Roni Lehti
Onion-butter sauce
100 g of butter
3 scallions, sliced
0.5 dl of water
0.5 tsp of salt
0.5 tsp dill chips
1. Lightly fry the onions in butter for about 5 min. Add water and mix well.
2. Add salt and dill, mix. Offer now.