Pearls and Brennesle-palaak
Bring a big pot of water to boil and add a litre of stinging nettle. Put on the lid and let cook for 2 minutes, then drain and rinse in cold water to let the color and nutrients remain.
Chop 2 or 3 onions and fry on low heat for ten minutes with a little tea spoon of salt. Add laubærblad, cumin seeds, fennel seeds, coriander seeds and chopped ginger (save half of it for later) and fry for yet another ten minutes on very low heat.
Chop 2 garlic cloves and the tomato, and add them to the saucepan. Add 1 table spoon of turmeric. Let fry for 3 minutes.
Now mix everything to a thick sauce, where you also add fresh green chili, 1 garlic clove and ginger.
In olive oil fry chopped roots (of any kind: carrot, parsnip, potato, parsley root etc.) with a full tea spoon of salt. After 5-20 minutes (depending on the size you chopped the roots), you add chopped tomatoes, chopped garlic and turmeric. Let cook for 3-4 minutes.
Serve with spelt pearls, barley pearls, emmer pearls, wheat pearls or rice. Tastes amazing with apple or mango chutney!