Green sauce with nettle & spruce sprout
4-6
Inspired by the traditional German “Grüne Soße” — with a Finnish forest fl avor twist.
A fresh and creamy herb sauce inspired by traditional European cuisine and enriched with Nordic nature. This vibrant green sauce combines different herbs with the delicate flavors of nettle and spruce sprout powder — perfect with new potatoes, fresh bread, fish or as a seasonal spring and summer dish.
Recipe: @cookingpeter52
Photo: Natural Nordic
Ingredients
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1–1.5 kg new potatoes, boiled
200 g sour cream
200 g crème fraîche
200 g natural yogurt
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1 bunch parsley
1 bunch chives
Borage
Chervil
Cress
Salad burnet
Sorrel
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2 tsp Natural Nordic nettle powder
1 tsp Natural Nordic spruce sprout powder
Salt, to taste
Black pepper, to taste
2 tbsp white wine vinegar
1 tsp mustard
A pinch of sugar
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6 eggs, hard-boiled
Directions
In a large bowl, combine sour cream, crème fraîche, and yogurt. Mix until smooth and creamy.
Finely chop the fresh herbs and add them to the cream mixture. Stir in the nettle powder and spruce sprout powder. (Use a generous handful of fresh herbs — the exact mix can be adapted according to availability and season.)
Season with salt, pepper, white wine vinegar, mustard, and a small pinch of sugar. Mix well and adjust the flavors to your taste.
Boil the eggs for about 8 minutes until hard-boiled. Cool under cold running water, peel, and chop into small pieces.
Gently fold the chopped eggs into the herb sauce.
Let the sauce rest in the refrigerator for at least 3–4 hours, preferably longer. This allows the herbs and Nordic forest flavors to develop beautifully.
Before serving, taste and adjust the seasoning if needed.
Serve with warm boiled new potatoes, fresh bread, or as a refreshing green side dish.