Salmon gravlax with smoked dune pepper and sweetfern
Often considered a luxury food, salmon gravlax is actually disarmingly simple to prepare. Here we offer you a local version of salmon gravlax.
Oyster mushrooms, fried chicken style
To make a change from traditional pan-fried mushrooms, we invite you to try this vegan recipe which can very well replace fried chicken.
Blackcurrant, chocolate and sweet clover muffins
This quick and easy muffin recipe should not be underestimated! It has become an essential for us to which we return again and again. These muffins with light and airy dough explode with tangy, chocolate and vanilla flavors in the mouth.
Enrou'Ta Hchrondi Sauce (Northern chimichurri) at Montréal en lumière Festival
Our co-founder Marie-Philippe was invited to film a capsule on sweetfern with chef Jérémie Jean-Baptiste as part of the Montréal en Lumière festival in collaboration with Mordu.
Full Pin: Quebec mushrooms grown with passion and know-how
Have you ever gotten your hands on mushrooms from Quebec that were so beautiful, so clean, that you wanted to cook them without even having brushed or washed them?
We do. Full Pin mushrooms.
Sea buckthorn "lemon" curd
If you've ever eaten a lemon tart, you've already tasted lemon curd, the creamy filling that balances the tangy flavor of lemon with a sweet and creamy side. We wanted to recreate this same balance with one of our favorite Northern berries: the sea buckthorn berry.
Mulled wine with boreal spices
Mulled wine is delicious and so comforting, but full of exotic spices. We therefore had the idea of creating a more local version, which would highlight the flavors of our Northern region. Here is the result: a recipe that uses several local spices in addition to a seasonal fruit: cranberry. Cheers!
Racines boréales products are hitting the shelves!
Good news: Racines boréales products are arriving on the shelves of your favorite local merchants! You can now find 2 of our wild mushrooms, our dehydrated morels and our dehydrated...
Sweetfern catkins, the ultimate winter spice + cocktail recipe
This boreal spice with the scent of nutmeg, clove and cinnamon is also reminiscent of honey and bay leaf, in addition to having a resinous appearance. All these qualities make it a perfect spice as winter approaches.
Peach galette with Québec lavender
It's peach season and it's so short that you absolutely have to take advantage of it! If all the peaches in your basket are ripe at the same time and...
Québec wild rose syrup
We offer you a very fragrant syrup made from wild rose petals which will take you no more than 15 minutes to prepare and will add a colorful and aromatic punch to your cocktails and desserts!
Boreal flan with haskap coulis and sweetfern catkins
This boreal flan inspired by Lebanese mouhalabieh is subtly flavored with sweetfern catkins, a spice with complex aromas of cinnamon and nutmeg, resinous perfume and bay leaf. It is accompanied by an organic haskap coulis flavored with honey and pine nard.
It's great as a refreshing summer dessert!