Food & dining

Recipe for vegetables cooked with autumn leaves


Serves 6

In the new book “Faviken,” chef and author Magnus Nilsson, 28, writes: “The idea is that you pick a perfect little potato from your garden, and cook it a couple of minutes later to get that extraordinary delicious earthy-waxy fragrant experience of really fresh potatoes. We cook the potatoes with plenty of autumn leaves that have been lying outside for almost a year since last autumn and are already starting to decompose into humus-rich soil. This further enhances that desirable aroma.” He continues that you have to pick over the leaves carefully to remove any odd creatures. He serves the potatoes with the hot leaves on top and leaves diners to dig the potatoes from the pile, crush them with their fingers, and dip them into butter. After finding success with the potatoes, Nilsson started using the same method for carrots, beets, turnips, radishes, and whatever else was on hand.

18small new potatoes,
well rinsed
6handfuls autumn leaves, picked over
6tablespoons salted butter

1. In a saucepan, combine the potatoes, leaves, and water to cover. Bring to a boil, cover, and simmer for 15 to 20 minutes or until the potatoes are tender.


2. Plate the potatoes on a warm platter and cover them completely with the leaves. Serve with butter. Adapted from “Faviken”

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of