Tags
Autumn, Food, Kålrotstape, Mashed rutabaga, Mashed Swede, Norway, Norwegian Cuisine, Recipe, Rutabaga, Swede
Please join me further down the path of Norwegian delicacies. Today we have a very simple dinner planned: sausages and mashed swede (or rutabaga if you like).
The big, round root is first sliced, then peeled (using a small knife, don’t bother with no potato peeler) and diced. Put in a pot, add water to just about cover the root, put a lid on and leave on medium heat to simmer for a while. To check if it’s done pierce a piece with a sharp knife, if the knife won’t hold the piece of swede then consider it done. Drain, add a pinch or two of sugar, add a wee bit of milk or cream and a spoonful of cream cheese (if you like). Mash it all up using either a masher or a hand blender. A swede can without problems be mashed using a hand blender (potatoes should not). I often add a carrot or two to the mash. The carrots are then sliced and boiled with the swede.
I served this with lamb sausages (which you really should try if you’re in the area!)
Swedes are people too and should not be confused with the root-vegetable which is the subject of this post. No Swedes were hurt making this dish.
Anne blabbers 