For Vogue Scandinavia’s ‘In the Kitchen’ series, we enter the kitchens of our region’s most celebrated chefs to learn how to create their most beloved (and simple) at-home dishes
One of the most famous – and divisive – dishes of the past year was the porridge served by chef Jessie Sommarström at December’s Nobel Prize banquet. A true “everyman” Swedish staple, porridge was deemed by some as “inappropriate” for such a prestigious event. But those who actually tasted the porridge – which also emphasised a pathway towards sustainable, healthy eating – sang a different tune. Sommarström fondly recalls running into one attendee of the banquet a couple weeks later – he emphatically praised the dish. It was, Sommarström says, the best compliment she’s ever received as a chef.
Not that Sommarström hasn’t received plenty of compliments and accolades. Born in Goa, India and raised in Vaxholm, where she still lives with her family, Sommarström worked her way up through prestigious kitchens in Stockholm, ultimately claiming Chef of the Year after winning the competition in 2022 (she’s only the second woman to claim the title). Today she is the Gastromic Manager at Sodexo, a pioneer in sustainable eating in both the private and public sector.
For our second instalment of our ‘In the Kitchen’ series, Sommarström welcomes Vogue Scandinavia into her home kitchen in Vaxholm to teach us how to make a simplified version of her famous Nobel porridge.
Step-by-step recipe (serves four)
Ingredients:
- 150g bulgur (chopped grain)
- 150ml white wine
- 300g broth (chicken or vegetable)
- 1 small herb bundle (e.g., thyme, rosemary)
- 20g dried mushrooms, soaked, rinsed, and finely chopped
- 1 small shallot, finely chopped
- 20g butter
- 25g finely grated cheese (preferably Almnes Tegel)
- 1-2 tablespoons rapeseed oil (for sautéing)
- Salt to taste
Ingredients for serving:
- 1/4 apple, diced
- 1/2 King oyster mushroom, diced
- 5 shiitake mushrooms, diced
- 40g kale, grated
- 5g fresh parsley, finely chopped
- Jerusalem artichoke chips
Method:
- Boil the white wine until the alcohol is evaporated
- Add chicken or vegetable broth and a bundle of herbs, bring to a boil, then strain
- Sauté finely chopped mushrooms and shallots in rapeseed oil
- Add the grain (corn) and gradually add the broth until the porridge is soft
- Stir in butter and cheese
To serve:
6. Sauté the shiitake and king oyster mushrooms in butter
7. Add grated kale, cook through, and season with salt
8. Divide the porridge into deep plates or bowls
9. Top with sautéed mushrooms, kale, apple, Jerusalem artichoke chips, and parsley