Starting this June, Scandinavian Airlines (SAS) enhances its acclaimed ‘New Nordic by SAS’ culinary program by unveiling two innovative vegetarian menu options. These menus spotlight the finest seasonal ingredients sourced from Nordic farms, such as Vreta yellow peas, Slätte Gård field peas, and Gotland-grown lentils.
Responding to increasing passenger demand for plant-forward cuisine, SAS now features two distinct vegetarian dishes within its signature New Nordic by SAS offering, furthering its commitment to sustainable and locally inspired inflight dining.
Every dish within the New Nordic by SAS collection is crafted using regional, seasonal produce and presented in the signature, eco-friendly New Nordic Cube for a refined onboard experience.
“Our collaboration with exceptional producers across Scandinavia allows us to create menus rooted in Nordic heritage and sustainability,” shares Karl Sandlund, Executive Vice President Commercial at SAS.
Signature Dishes: Camelina Oil-Roasted Cauliflower & Dill-Horseradish Marinated Hällestads Mushrooms
The first of the new vegetarian entrées features cauliflower roasted in camelina oil, paired with a salad of Gotland lentils, black beans, and beet-infused wheat. The second highlights Hällestads mushrooms marinated in dill and horseradish, accompanied by rutabaga, Slätte Gård field peas, radish, and roasted turnip from Persula Gård, finished with a crisp rapeseed salad.
SAS partners exclusively with passionate producers who prioritize premium quality and minimize additives. The hand-picked, 100% organic mushrooms from Hällestad in Skåne exemplify this dedication to purity and flavor.
Many of the organic ingredients used in these vegetarian menus are supplied through Nordisk Råvara, with contributors including Mickelgård farm in När on Gotland, Stora Bjälösa in Vreta Kloster (Östergötland), Pesula farm in Kukkola (Tornedalen), Slätte Gård in Töreboda (Västergötland), Fagra slätt in northeastern Skåne, and camelina oil from By Ranch in Björksund, Södermanland.
