Pommes Anna with jerusalem artichokes, potatoes and spruce shoots

Here’s a take on a very traditional potato dish. We love this classic, but it deserves a bit of development. This time with extra love from the spruce shoots.



  • 500 g potatoes

  • 400 g jerusalem artichokes

  • 2 onions

  • 200 g butter

  • Spruce shoots

  • 1 dl vinegar

  • 85 g sugar 

  • 0,5 dl water 


  1. Here’s a take on a very traditional potato dish. I like this classic, but it needs a bit of development. This time with extra love from the spruce shoots.

  2. Boil vinegar, sugar and water until the sugar melts. Let it cool down a bit, and then pour it over the fresh spruce shoots with a cloth. Leave it for a couple of hours. 

  3. Preheat the oven to 180 degrees 

  4. Wash the potatoes and jerusalem artichokes thoroughly - they wont be peeled, so it’s important to remove all the soil

  5. Use a mandolin iron to cut them out thinly. Put them in water to take some of the starch out of the potatoes. Cut then onion as well. 

  6. Melt the butter in a small saucepan

  7. Then start adding layers of potatoes, jerusalem artichokes, onions and spruce shoots to an ovenproof dish. Brush the potatoes with butter each time you make a new layer. Remember to sprinkle with salt once in a while. 

  8. Be careful with the spruce shoots, since they can be quite intense in flavor. 

  9. When you’re out of potatoes and jerusalem artichokes you put the ovenproof dish in the oven and cook it 30-40 minutes. Make surte they are well done.

  10. Serve as part of a larger menu or on the side for a piece of quality meat. 



Spruce shoots are everywhere in the early spring from March till May. Take a walk in a pine forest and watch all those tiny, soft shoots new and green. They are best to eat when they are still soft. Save them for pickling, in honey or pour some neutral oil over them. If you make a good badge it will last for several years. They taste quite a bit of citrus and like walking in the forest. You can also use them in mayonnaise, on a piece of meat, or in salads. 


Recipe by Emilie Qvist Kjærgaard

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