Oumph! Rydberg

Oumph! Rydberg

Oumph! Rydberg

Serves 4


280 g Oumph! Thyme & Garlic
600 g waxy potatoes
2 yellow onions
4 dl vegan fraiche
2 tablespoons Dijon mustard
Cooking oil for frying
Pinch of sugar
Plant based butter
Salt and black pepper


Defrost Oumph! and separate the largest pieces. Cut the potatoes into even sized cubes. Fry the potatoes on medium heat in a generous amount of oil and a little butter. Stir every now and then, to prevent sticking. The potatoes are done when they are a nice colour and are soft all the way through. Add a little salt and pepper, to taste, and place the potatoes on a paper towel, to drain on some of the fat.

Chop the onions finely and fry on a medium heat in butter and a pinch of sugar. Let the onions sweat in the pan until it’s a golden colour but not burned. Lower the heat and let the onions sweat in the pan for a further 10 minutes until really soft and sweet.

Mix the fraiche with as much mustard as you prefer, add a little salt and pepper to taste. Fry Oumph! Thyme & Garlic on high heat in butter until it’s a nice colour. Serve the Oumph!, onion and potatoes hot, and place in rows on a serving plate. Top with the cold mustard crème and chopped parsley.

Oumph! Rydberg is Swedish classic with a modern twist.