Knuckle Of Pork With Mashed Swedes Flasklagg Med Rotmos Recipes
KNUCKLE OF PORK WITH MASHED SWEDES (FLASKLAGG MED ROTMOS)
A traditional Swedish dish. I couldn't resist posting it for the fun of its name when translated into English. Typical autumn or winter food. In Sweden we use slightly salted meat (a kind of preservation), but it's OK to use fresh meat.
Provided by Andreacute Grisell
Categories Pork
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the knuckle.
- (If using salted, soak in cold water for 12 hours).
- Cover with water in a pot, add the bouquet, pepper and salt.
- Bring to a boil and let simmer for 2-3 hours, or until done.
- One hour before serving, peel and cut the roots into chunks.
- Take some of the broth and boil the swedes for 30 minutes.
- Then add the potatoes and the carrot and some more broth if necessary.
- Boil until soft (abt. 20 minutes).
- Now there should not be much liquid left.
- Mash the roots, add salt and pepper to taste, and eventually stir in the butter.
- Serve with the knuckle and mustard.
Nutrition Facts : Calories 143.4, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 1800.4, Carbohydrate 21, Fiber 2.9, Sugar 1.5, Protein 2.5
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