Hasselbackspotatis are Swedish roasted potatoes. The dish is made in a unique way – the potatoes are cut into thin slices about halfway through, making them visually attractive. Various toppings can be added on the potatoes, such as breadcrumbs, cheese, sour cream, bacon bits, or parsley.
The dish was invented in 1953 by Leif Elisson, a trainee chef at the Hasselbacken restaurant in Stockholm, hence the name. It is recommended to serve hasselbackspotatis with roasted meat or poultry dishes.
MAIN INGREDIENTS
Agurksalat is a traditional cucumber salad originating from Norway. This refreshing salad is especially popular in the summer and has many variations. It's usually made with sliced cucumbers, water, sugar, salt, white pepper, parsley, and white wine vinegar.
Thinly sliced cucumbers are simply mixed with the dressing, chilled for about half an hour, sprinkled with chopped parsley, then served, often as an accompaniment to fish such as salmon or mackerel. If properly prepared, the salad should be crunchy and have a nice balance of sour and salt with hints of sweetness from the sugar.
Traditionally associated with Christmastime, brunede kartofler (lit. caramelized potatoes) is a simple, yet immensely flavorful Danish dish, also eaten in the Northern Germany. The dish is usually made with a combination of new potatoes, butter, nutmeg, salt, and sugar.
The butter, salt, sugar, and nutmeg are mixed together, and the mixture is poured over boiled new potatoes that have been lined in a greased gratin dish. The ingredients are gently tossed so that all of the potatoes are coated with the mixture. The dish is baked until lightly browned and crisp.
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Even though it is popular in many Scandinavian countries, surkål is traditionally associated with Norway. Characterized by the unusual combination of sweet and sour flavors, this simple dish consists of finely sliced green or red cabbage stewed in vinegar, sugar, and various spices, with the occasional addition of sliced apples and caraway seeds.
In many Scandinavian households, it is one of the essential side dishes served during the festive Christmas period.
MAIN INGREDIENTS
Rødkål is a Danish dish consisting of shredded red cabbage that is shortly simmered with red currant juice, vinegar, sugar, and various spices. Quick and easy to prepare, this dish is often enriched with other ingredients such as plain or duck butter and shredded apples.
It is one of the most common Danish dishes consumed throughout the year, but also an indispensable part of traditional Christmas feasts when it is usually served as an accompaniment to roasted meat dishes.
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MOST ICONIC Rødkål
View moreRaggmunk is a classic Swedish potato pancake made with milk, flour, salt, eggs, and grated potatoes. The batter is spread out in the pan, and it's then fried in butter on both sides, until it becomes golden brown and crispy on the edges. Once done, raggmunk is traditionally served with salted pork or unsmoked bacon and a dollop of lingonberry jam.
It's important not to use new potatoes because they don't have enough starch to hold the pancake together. This dish is especially popular in winter and during the festive Christmas season.
Kålrotstappe is a traditional dish originating from Norway. It's usually made with a combination of rutabagas, potatoes, cream, nutmeg, salt, white pepper, and water. The rutabagas are peeled, sliced, and boiled in salted water. They're drained and mashed with warm potatoes.
The dish is seasoned with salt, white pepper, and often nutmeg. Cream and a bit of water or broth is added to the mixture, and kålrotstappe is garnished with parsley before serving. Kålrotstappe is traditionally served alongside pinnekjott, a dish of cured lamb ribs.
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This traditional Finnish casserole is characterized by its long cooking time and a subtle sweetness. It is prepared with a combination of mashed potatoes and wheat flour that is stored in a warm place for hours, allowing the starch to break down and provide the natural sweetness.
The dish is sometimes additionally sweetened and seasoned with nutmeg before it is baked until a golden-brown, crispy crust forms on top. Traditionally associated with Christmastime, this creamy, starchy casserole is usually enjoyed as a side dish.
Knäckebröd is the original name of this famous Swedish crispbread. Even though it is regarded as a bread variety, its crunchy texture and thin form have more similarities to crackers. The key ingredient is rye flour, which was the main element in the original version.
Today, a variety of seeds such as sesame, sunflower, pumpkin, or flax seeds are used to create different versions of this crispy bread. The tradition of preparing knäckebröd in Sweden appeared in a time of hardship, approximately 500 years ago, when bread was considered a rare and luxurious food item.
Grønn ertestuing is a traditional dish originating from Norway. This dish is usually made with a combination of peas, flour, water, butter, sugar, and salt. The peas are soaked overnight, then gently simmered in the same water for about 2 hours.
A mixture of butter and flour is added to the pot, along with sugar and salt. During the last hour of cooking, diced carrot can also be added to the combination. Creamed green peas are often served as an accompaniment to lutefisk or meatballs.
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