I’m working out of my comfort zone here. I just came home from the market with a bundle of green asparagus and a few potatoes, and wondered what to do with them. How I ended up on Anne’s Food, a Scandinavian food blog, is beyond me, but there I was mixing up every mustard I had into a large bowl with sour cream, and adding a bunch of boiled vegetables.
I suppose what’s most surprising is how much I ended up loving this. Obviously, fresh vegetables are the most important element here. But because the recipe eschews mayonnaise, it’s tart and relatively light. The mustards help add some zing to the dish, and the carrots add a touch of sweetness. It’s a rather lovely light dinner.