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Cooking For Fun

Swedish Side Dishes


 
Jansson's Temtation

2 1/4 Pounds Russet potatoes
1 1/4 Cups Heavy cream
10 1/2 Ounces Swedish sweet pickled anchovy fillets -- see * Note
2 Medium Yellow onions -- thinly sliced
5 Tablespoons Butter
1 Tablespoon Salt
Freshly-ground black pepper -- to taste

* Note: Can be found in any Scandinavian market.

Peel the potatoes and cut into julienne strips about 2-inches by 1/4-inch. Place potatoes in a bowl of water along with the salt. Drain the anchovy fillets and reserve the juice. Chop anchovies coarsely and set aside. Melt 2 tablespoons of the butter and saute the onion slices for a few minutes. Melt 1 tablespoon of the remaining butter in an 8- by 8-inch glass baking dish; grease the bottom and the sides. Drain the julienned potatoes very well. Place one-third of the drained potatoes in the bottom of the buttered baking dish. Top with half the sauteed onions, half the chopped anchovies and black pepper to taste. Top with another third of the potatoes, the remaining onion, anchovies and more black pepper. Add the remaining potatoes. Pour the cream and reserved anchovy juice over all and add more black pepper. Melt the remaining 2 tablespoons of butter and drizzle on. Bake in a preheated 375-degree oven for 1 hour.

Comments: This is a bit unusual, to say the least. Though I am half Norwegian, I never heard of this dish until it was served to me by my dear Swedish friend Joanne Klein. Now I long for the stuff.

Baked Swedish Brown Beans
Shared by Sarah (sitm@ne.infi.net)

2  Cups Dried brown beans -- see * Note
1/2 Cup White vinegar -- distilled
1/2 Cup Dark corn syrup
3 Tablespoons Brown sugar -- packed
2 Tablespoons Butter -- melted
1 Small Cinnamon stick
1 1/2 Teaspoons Salt -- or to taste
6 Cups Water

* Note:  The beans used in this dish are imported from Sweden and can be found in specialty food shops or Scandinavian markets.

Pick over and rinse the beans.  Add the water and soak the beans at least 12 hours. Bring the beans and soaking water to a boil.  Cover the pan and simmer for 1 1/2 hours. Add the salt, vinegar, syrup, brown sugar, butter and cinnamon stick. Stir to mix.  Simmer, uncovered, for 1 hour, or until the beans are tender.  The liquid should be as thick as a sauce at the end of the cooking period. If the liquid is not thickened, turn up the heat for 10 minutes, or until the liquid is reduced.  Remove the cinnamon stick.  Serve hot.
 

 
 



 
 

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