Pinnekjøtt with Rutabaga Mash and Onion Sauce
Steamed pinnekjøtt, creamy rutabaga mash and mild onion sauce make a classic Norwegian Christmas dinner full of tradition. This recipe for pinnekjøtt with rutab…
Ingredienser
Instructions
Soak the pinnekjøtt in water for 24 hours.
Place birch sticks or a rack in the bottom of a large pot.
Layer the pinnekjøtt in the pot.
Steam the pinnekjøtt for about 3 hours, until the meat is tender and comes easily off the bone.
Peel rutabaga, carrots and almond potatoes.
Cut the vegetables into smaller pieces.
Place rutabaga and carrots in an ovenproof dish with half of the butter.
Cover the dish tightly with aluminum foil.
Bake at 175 degrees for about 1.5 hours, until the vegetables are tender.
Boil the almond potatoes until tender in a separate pot.
Mash rutabaga, carrots and potatoes together.
Stir in the remaining butter and cream.
Season the rutabaga mash with salt and pepper.
Peel the onions and cut them into small cubes.
Melt butter in a saucepan and cook the onions until soft and lightly caramelized.
Pour over pinnekjøtt stock and let the sauce simmer for 15 minutes.
Stir in sugar and cream.
Season with salt and pepper.
Serve the pinnekjøtt with rutabaga mash, almond potatoes and onion sauce.
Nutrition per serving
Energi ca. 3041 kcal
Protein 109.1 g
Fett 266.2 g
Karbohydrater 53.0 g
Fiber 12.5 g
Sukker 28.3 g
Salt 38.0 g
Tips & tricks
Taste the stock before using it in the sauce. Pinnekjøtt stock can be very salty and can be diluted with a little water if needed.
Did you know?
Pinnekjøtt gets its distinctive flavor from salting, drying and long steaming. Rutabaga mash adds sweetness and richness that balance the salty meat, while onion sauce with pinnekjøtt stock brings the dish together. Soaking is essential for the right salt level.
