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Pontus Karén - a
nature-loving food creator
Pontus Karén - a nature-loving food creator in Garphyttan clothing
Pontus Karén - a nature-loving food creator in Garphyttan clothing
Meet Pontus Karén - a nature-loving food enthusiast who, after 16 years in the restaurant kitchen at Stockholm's most renowned dining spots, found his home in Funäsdalen, where he now works as a food creator, inspiring more people to cook outdoors in nature. Additionally, he is currently promoting his second cookbook 'Cooking with Fire.' We have had the honor of asking Pontus a few questions, and he's also sharing one of his favorite recipes for your summer adventures.
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Tell me more about your background. How did you end up where you are today?
Born and raised in the vicinity of Kungsängen, just outside Stockholm. I quickly found my way into the restaurant industry, got the grades, and started working at some of Stockholm's most renowned eateries. After a few years and a lot of experience, I decided it was time to explore other parts of Sweden. I began working seasonally, commuting between Sälen, the west coast, and eventually Funäsdalen, where I "got stuck" and now reside.
What does nature and outdoor life mean to you?
Nature, for me, holds the same significance as food. When I'm immersed in it, I'm always struck by how many incredible things surround us. High-quality ingredients make for really delicious food, just as beautiful nature creates a sense of true harmony and well-being. It doesn't really matter what I'm doing – whether I'm out fishing, cooking, or chopping wood – as long as I'm in nature, everything feels harmonious.
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What is your most memorable outdoor memory?
Oh, that's always a tough one to answer. But one of the most frightening memories, when I truly realized how powerful and dangerous nature can be, was during a fishing trip in the mountains. It was brilliant sunshine (had been for a couple of days), so my backpack was incredibly light, and I wasn't thinking much about "what if" scenarios at that moment. But suddenly, out of nowhere, a severe storm rolled in, bringing with it snow! It was like a wall approaching, and you couldn't see more than 10 meters in front of you. That's when I really gained a deep respect for the mountain wilderness!
Cooking outdoors looks incredibly enjoyable, but for someone who hasn't done it before, how do you get started?
This is probably one of the first and most frequently asked questions from my followers, and there's no simple answer. But what I recommend is to start by eating outdoors! What do I mean by that? Well, try making food that you might only need to heat up outside, like a delicious stew or a hearty pasta. Alternatively, make a pasta salad at home and bring it with you. Such experiences often trigger more similar ones. I would also say that you need to have a fundamental interest in cooking because that's when you start experimenting with the idea of "what else can I do outdoors?" And then, you're on the right track, in my opinion!
What's your best "hack" when it comes to outdoor cooking?
Keep it simple! The biggest problem for many people seems to be that everything feels so "complicated" to do outdoors. For me, it's just as natural to prepare an outdoor dinner as it is to prepare a restaurant lunch! Prepare as much as you can at home and try to pack as little as possible.
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What is your favorite ingredient to cook outdoors, and why?
There's none 🤷. I'm incredibly emotion and craving-driven when it comes to cooking! I kind of get a feeling for what I want to make on a given day and just go with it! That's when my inspiration kicks in, whether it's a nice piece of meat with just butter or a delicious mushroom pasta with ember-baked carrots.
How do you think people should approach edible items from nature?
If this is something you're interested in, I can highly recommend checking out Nikki Sjölund & Lena Flaten, who have just released a new cookbook in this area. Personally, I stick to fairly basic things that I know or have worked with before. But it often involves a lot of mushrooms and herbs from nature, such as spruce shoots, lilacs, or similar.
What is the most common mistake people make when cooking outdoors?
That they find it too much work 😅... Many people tell me that they rarely have the energy to cook something "advanced" outdoors, but in my opinion, that's a misunderstanding of the whole concept. It's about doing something different from what you usually do and how you usually cook. Bring some fresh herbs, grate some delicious gruyère cheese over the pasta, in other words, give the food a little extra love and see cooking as a delightful part of the adventure, not just a chore!
And finally, the most important question of all – what is your favorite product from Garphyttan and why?
Without a doubt, your Original Fleece! The slightly flared hood at the neck is a wonderful detail for me, as I dislike anything too tight around my neck. It's warm, soft, has many pockets, and, furthermore, it looks really stylish even in everyday life!
Dress like Pontus
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RECIPE BY PONTUS KARÉN
Gnocchi with Butter-Seared Elk Sirloin and Soy Mayonnaise
We all know that food tastes better outdoors. Making some 'simpler' dishes takes it to another level! This recipe is ridiculously easy but surpasses anything ordinary!
You will need (for 2 people):
1 piece of elk sirloin (or regular beef sirloin)
1 packet of gnocchi
Butter for frying
Salt & pepper
About 1 tsp of chili explosion seasoning
1 piece of Le Gruyère AOP cheese
3 tbsp mayonnaise
3 tsp Kikkoman soy sauce
1 garlic clove
1 tsp dried parsley
Fresh parsley for garnish
Here's how to make it:
Before you head out, create a spice mix by combining salt, pepper, and chili explosion seasoning.
Mix together the mayonnaise, soy sauce, parsley, and grate in the garlic.
Pour the gnocchi into a sealable container.
Once you're at your outdoor cooking spot and the fire is going:
- Pour the gnocchi into a pan, add a splash of water (from the lake or elsewhere). Let it simmer for 2-3 minutes. Drain the water and return the gnocchi to the container you had them in.
- Season your meat with the spice mix, add a generous knob of butter to the pan. Fry the meat to your desired doneness and set it aside (remember to let the meat rest before slicing it!).
- Fry the gnocchi in plenty of butter. Season them lightly with your spice mix. Set the pan aside, slice the meat, add some soy mayonnaise, and top with grated Gruyère cheese and fresh parsley 👌🏻!
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RECIPE BY PONTUS KARÉN
Gnocchi with Butter-Seared Elk Sirloin and Soy Mayonnaise
We all know that food tastes better outdoors. Making some 'simpler' dishes takes it to another level! This recipe is ridiculously easy but surpasses anything ordinary!
You will need (for 2 people):
1 piece of elk sirloin (or regular beef sirloin)
1 packet of gnocchi
Butter for frying
Salt & pepper
About 1 tsp of chili explosion seasoning
1 piece of Le Gruyère AOP cheese
3 tbsp mayonnaise
3 tsp Kikkoman soy sauce
1 garlic clove
1 tsp dried parsley
Fresh parsley for garnish
Here's how to make it:
Before you head out, create a spice mix by combining salt, pepper, and chili explosion seasoning.
Mix together the mayonnaise, soy sauce, parsley, and grate in the garlic.
Pour the gnocchi into a sealable container.
Once you're at your outdoor cooking spot and the fire is going:
- Pour the gnocchi into a pan, add a splash of water (from the lake or elsewhere). Let it simmer for 2-3 minutes. Drain the water and return the gnocchi to the container you had them in.
- Season your meat with the spice mix, add a generous knob of butter to the pan. Fry the meat to your desired doneness and set it aside (remember to let the meat rest before slicing it!).
- Fry the gnocchi in plenty of butter. Season them lightly with your spice mix. Set the pan aside, slice the meat, add some soy mayonnaise, and top with grated Gruyère cheese and fresh parsley 👌🏻!
Currently promoting his second book
Pontus is currently promoting his second cookbook 'Cooking with Fire,' which is available for purchase through him directly or via Bokus.com. If you'd like to see more of Pontus, you can check out his Instagram here!
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